This Creamy Chicken and Asparagus Pasta is super delicious and the hardest part is making the sauce - which isn’t very hard at all. Another thing that made this recipe very easy to make is our new frying pans! We received them for our wedding and have just recently been able to start using them and they are absolutely dreamy. Ceramic is the way to go and I will never use another type of pan again!
But anyway, onto the creamy, yummy recipe.
Ingredients
3 boneless, skinless chicken breasts. Cooked and cut into smallish pieces.
1 tsp basil
1/2 tsp oregano
1/4 tsp thyme
1/4 tsp salt
1/4 tsp pepper
12 oz penne pasta
1 lb asparagus, ends trimmed off and remainder cut into about 2 inch pieces and steamed.
1 1/2 tbsp butter
2 tbsp flour
1 3/4 cup milk
1/4 cup half and half
1 brick cream cheese, diced into pieces
1/3 cup parmesan cheese
2-3 slices of bacon, cooked and crumbled into small pieces.
Instructions
In a small bowl, stir together basil, oregano, thyme, salt and pepper.
Sprinkle half the mixture evenly over the the tops of chicken.
Heat a skillet over medium-high heat. Once hot, add chicken to the skillet with the herbed side down. Then add remaining herb mixture to the tops of the chicken.
Cook chicken until fully cooked. Transfer to a plate and let cool. Then dice into pieces.
Cook pasta according to directions on package. Reserve 1/2 cup pasta water before draining.
In a clean skillet, melt butter over medium heat.
Whisk in flour and then continue to whisk while adding in the milk and then the half and half.
Whisk until there are no clumps in the mixture and then season with salt and pepper.
Bring mixture to a boil, stirring constantly.
Once it reaches a boil, reduce heat to medium-low and add in cream cheese and parmesan cheese.
Stir until cheeses have melted.
Combine pasta, steamed asparagus, chicken and sauce together and mix. Top with crumbled bacon.
Enjoy!
But anyway, onto the creamy, yummy recipe.
Ingredients
3 boneless, skinless chicken breasts. Cooked and cut into smallish pieces.
1 tsp basil
1/2 tsp oregano
1/4 tsp thyme
1/4 tsp salt
1/4 tsp pepper
12 oz penne pasta
1 lb asparagus, ends trimmed off and remainder cut into about 2 inch pieces and steamed.
1 1/2 tbsp butter
2 tbsp flour
1 3/4 cup milk
1/4 cup half and half
1 brick cream cheese, diced into pieces
1/3 cup parmesan cheese
2-3 slices of bacon, cooked and crumbled into small pieces.
Instructions
In a small bowl, stir together basil, oregano, thyme, salt and pepper.
Sprinkle half the mixture evenly over the the tops of chicken.
Heat a skillet over medium-high heat. Once hot, add chicken to the skillet with the herbed side down. Then add remaining herb mixture to the tops of the chicken.
Cook chicken until fully cooked. Transfer to a plate and let cool. Then dice into pieces.
Cook pasta according to directions on package. Reserve 1/2 cup pasta water before draining.
In a clean skillet, melt butter over medium heat.
Whisk in flour and then continue to whisk while adding in the milk and then the half and half.
Whisk until there are no clumps in the mixture and then season with salt and pepper.
Bring mixture to a boil, stirring constantly.
Once it reaches a boil, reduce heat to medium-low and add in cream cheese and parmesan cheese.
Stir until cheeses have melted.
Combine pasta, steamed asparagus, chicken and sauce together and mix. Top with crumbled bacon.
Enjoy!
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