To serve 4 portions
400gms of penne pasta
400g/14oz chicken breast cut into strips & seasoned well with black pepper & sea salt
2 cloves of garlic
a little olive oil fry frying the chicken
16 medium sized asparagus spears, woody ends removed
100gms/4oz button mushrooms sliced
½ pt of good strong chicken stock
½ pt milk or single cream
2 tbsps of cornflour slaked in a little milk
a little grated nutmeg
seasoning
2 medium red onions thinly sliced fried gently in a little oil until soft
2 tbsp aged Balsamic added to the onions & cooked until evaporated & keep warm
a little shredded Basil &> Grated parmesan to serve
Method:-
First make the sauce, slowly bring both the chicken stock & milk/single cream to the boil in a saucepan, add the slaked cornflour stirring continually until thickened. Leave to cook out for around 5 mins. Add the nutmeg and check to seasoning keep hot
Chop the heads from the asparagus spears, chop the stems into small pieces removing the woody ends
Put a large pan of water on to boil Cook the pasta according to instructions 5 mins before the end of cooking time add the asparagus Drain then return to the pan
Meanwhile while it's cooking Fry the chicken on a medium heat until just cooked through. Put onto a plate & keep warm. In the same pan gently fry the mushrooms & garlic until soft and add to the chicken
Add the chicken, mushrooms & garlic to the sauce
Taste for seasoning Pour this over the pasta and mix well
Place in a serving dish, sprinkle over the balsamic onions, some chopped basil and grated parmesan & serve
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Concord catering
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