Chicken and Asparagus Pasta



 
 

Ingredients

 
  • 2
    cloves
    garlic - chopped
  • 1
    handful
    spring onion - chopped
  • 250
    g
    Button mushrooms - sliced
  • 500
    g
    Chicken breasts - sliced into strips
  • 1
    handful
    chopped mixed herbs (origanum/thyme/marjorum)
  • 1
    bunches
    Fresh asparagus
  • 250
    g
    Pasta (fettucini)
  • 50-100
    ml
    fresh cream
  • 50
    g
    Parmesan cheese
  • 1
    pinch
    Salt
  • 1
    pinch
    Ground black pepper
  • 2
    sprig
    Parsley - finely chopped
Servings: Change Serving
 
 

Method

 
1. In a heated pan,Fry the garlic and sprng onion in olive oil until soft. 2. Add the chicken and brown until tender and cooked through. Set aside. 3. Melt a teaspoon of butter in the pan and add the asparagus and mushrooms on very high heat, along with the chopped herbs. Stir continuously removing from heat once the asparagus is cooked, but still crunchy. 4.Boil the pasta as directed and drizzle with olive oil. 5.Combine the chicken and asparagus/mushrooms in a large pot and heat through, adding the parmesan cheese, cream and seasoning with black pepper and salt as required. 6. Add the pasta into the heated sauce and stir through. 7. serve and garnish with freshly chopped parsley and additional parmesan cheese to taste.
 

Read more on: poultry
 

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