Tuesday, July 18, 2017

7-18-17 Cavatappi with chicken and asparagus

We’re giving the porch garden a break tonight – except for the oregano and tarragon.


1.     Cavatappi
2.     Chicken thighs cut into bite size pieces
3.     Asparagus
4.     Olive oil
5.     Leeks, cut vertically into slender pieces
6.     Garlic
7.     Sundried tomatoes in oil coarsely chopped
8.     Fresh oregano and tarragon
9.     Dry white wine


Cook the leeks and garlic in olive oil until soft, then add the chicken and cook over med-high heat.  After 5 minutes add the tomatoes and herbs and continue cooking until the chicken is cooked through.  Add the asparagus, cover and continue cooking over low heat.  Before the pasta is ready add a splash of wine.  When the pasta is done add it to the pan with the chicken, mix well and serve. 


I have no choice but to give this a ten. The caramelized leek and the sundried tomatoes add a special flavor to this dish.  We will definitely do this again.

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