Friday, March 03, 2006

Bowtie Pasta with Chicken and Asparagus

Bowtie Pasta with Chicken and Asparagus
1 lb (500 gr) Bow Tie Pasta
1 tsp Extra virgin olive oil

250 gr chicken breast, cut in half inch width strips
2 tbsp extra virgin olive oil
1 small onion, sliced thin
1 small sweet red pepper, sliced thin
1 garlic clove, sliced in thin pieces
1/2 cup hot chicken stock
1 cup cream, half & half
1/2 bunch asparagus
1/2 cup grated Gouda cheese

Boil the pasta in water with salt. Drain and toss with 1 tsp of olive oil and put aside.

Cook the asparagus in the oven and cut in bite sizes (Roasted Asparagus).

Season the chicken strips with dry oregano, salt and pepper. Heat the remaining 1 tablespoon of olive oil in a large pan. Cook the chicken over high heat until it's no longer pink. Put aside.

Put the onion, garlic, red pepper into the same pan and cook for one minute. Add hot chicken stock and simmer for two minutes. Add cream and chicken, simmer for one more minute. Throw in the asparagus, cheese and pasta. Serve while still warm.

1 comment:

Maral said...

Hi Binnar, my husband and all his friends love Turkish yougurt soup Paca...I would love to have a receipt for this soup please... Thanks a lot