La Différence

La Différence
A passion for food

Monday, 4 February 2013

Chicken & Asparagus Pasta with Balsamic Red Onions

 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
 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


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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