Creamy Chicken Asparagus Pasta

I love asparagus, especially in the spring and summer when I can get a big bunch for under a dollar.  This recipe was inspired by Cooking Classy, but very little remained the same once I was through.   If you are going to the trouble of frying bacon, you might as well fry the chicken and the asparagus in the leftover bacon grease.  Go big or go home, right?  I added some fresh basil at the end for my dish, Miss F and C were quite happy without.  Heck, they would have been happy without the dried basil, oregano and thyme, but the herbs really add a lovely flavor.

Creamy Chicken Asparagus Pasta

12 ounces penne pasta
5 slices bacon, cut into lardons
1 pound boneless skinless chicken breasts, cut into bite sized pieces
1 teaspoon dried basil
½ teaspoon dried oregano
¼ teaspoon dried thyme
¼ teaspoon each salt and freshly ground black pepper, plus more for sauce
1 pound asparagus, trimmed of ends, remaining diced into 2-inch pieces
2 tablespoons butter
3 tablespoons all-purpose flour
2 cloves garlic, minced
1 ¾ cup milk
¼ cup cream
1/3 cup finely shredded parmesan cheese

Prepare the pasta per package instructions, drain and set aside, reserving ½ cup of the pasta water. Fry the bacon in a large skillet over medium heat. Remove the bacon to a plate and set aside. Drain all but 1 tablespoon of the bacon grease from the pan. Stir together the basil, oregano, thyme, salt and pepper. Sprinkle the herb mixture all over the chicken. Add the chicken and asparagus to the pan and sauté for 5 to 7 minutes, stirring often. Remove the chicken and asparagus to the plate with the bacon, set aside.

Add the butter to the pan over medium heat. Whisk in the flour and cook for 1 minute, whisking constantly. Add the garlic and whisk for 30 seconds more. Whisk in the milk and cream, bring to a boil, stirring constantly to keep smooth. Add the parmesan cheese, penne pasta, bacon, chicken and asparagus. Toss well to combine and serve with additional parmesan on top.

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Spring Vegetable Carbonara

I have been wanting to try Confections of a Foodie Bride's carbonara for the longest time, then last week she posted about asparagus carbonara and I took it as a sign. I added peas to my version and went with a pound of pasta instead of her carb cutting half pound, I knew asparagus would be rejected by Miss F, so the peas worked as her vegetable for the evening. She methodically picked out every piece of asparagus. I had a convinced for a minute that they were green beans, but she caught on too quickly for that scam. As always, we love carbonara. The whole meal comes together in about 15 minutes, which is ideal for the nights when everyone is home late and of course, starving.

Spring Vegetable Carbonara

8 slices of bacon, cut into lardons
½ pound asparagus, trimmed and cut into 1” pieces
1 cup frozen peas
¾ teaspoon fresh ground black pepper
1 pound thin spaghetti
1 egg
3 egg yolks
1 1/3 cup grated Parmesan, plus more for plating

In a large skillet, fry the bacon over medium heat. Remove the bacon with a slotted spoon, set aside. Drain all but one tablespoon of the bacon grease from the skillet. Saute the asparagus and peas for 5 minutes, season with the pepper. While the vegetables are cooking, prepare the pasta, reserving the pasta water. Add the pasta to the pan with the vegetables, tossing well. Whisk together the egg and egg yolks, stir into the pasta. Stir in the Parmesan. Add ¼ cup of the reserved pasta water, adding more if necessary. Serve immediately, topped with additional Parmesan.

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Spaghetti Carbonara with Asparagus

Is there anything that doesn't taste better when added to carbonara? There were gorgeous asparagus stalks at the market and I knew they were destined for a big plate of carbonara. Miss F refers to them as "celeragus," I have no clue where she got that, but at least she eats them!  I love how quickly carbonara comes together and it tastes like you have been working in the kitchen all day.  I also like that it is a one dish meal, you cannot get any easier than that.

Spaghetti Carbonara with Asparagus

6 slices bacon, cut into lardons
1 pound asparagus, cut into 1" pieces
3 egg yolks
½ cup grated Parmesan cheese
½ cup cream

In a large skillet, cook bacon over medium heat, stirring occasionally, until crisp, about 8 to 12 minutes; transfer to a paper-towel-lined plate. Drain all but one tablespoon grease from the skillet. Saute the asparagus for 3 to 5 minutes.

Prepare the spaghetti per package instructions.

Meanwhile, in a two cup measure, whisk together the eggs, Parmesan and cream. Drain the spaghetti and add it to the pan with the asparagus. Pour the egg mixture overtop and toss well to coat. Stir in the bacon and serve.

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Chili Garlic Chicken and Noodles

This started out as a traditional stir fry over rice, but when I opened up the pantry I realized I had a ton of rice noodles that were calling my name, so Chili Garlic Chicken Stir Fry morphed into Chili Garlic Chicken and Noodles. As a kid, I hated rice, so I always ate my stir fry over ramen noodles, I still prefer noodles to rice, even though I have learned to enjoy rice. Miss F was a huge fan of the noodles, chicken and carrots, this girl likes the spice. I used the Huy Fong brand of chili garlic sauce, but any chili garlic sauce will work. I may have snuck some of the leftovers cold from the fridge, which was equally delicious!

Chili Garlic Chicken and Noodles

2 boneless skinless chicken breasts, cut into bite sized pieces

Marinade for chicken:
1 tablespoon soy sauce
1 tablespoon dry sherry
1 tablespoon water
2 teaspoons chili garlic sauce

½ cup chicken broth
1 tablespoon cornstarch
1 tablespoon chili garlic sauce
1 tablespoon soy sauce
1 tablespoon oyster sauce

12 ounces rice noodles

½ cup sliced bell pepper
½ cup chopped broccoli
½ zucchini, halved and sliced
4 asparagus, chopped
3 carrots, peeled and sliced
¼ onion, chopped
2 tablespoons cooking oil
2 slices ginger, shredded
1 tablespoon chopped garlic

Transfer chicken to a mixing bowl. Add marinade ingredients and toss to coat thoroughly. Let stand for 30 minutes or longer. In a separate bowl, mix broth, cornstarch, chili garlic, soy sauce and oyster sauce in a small bowl. Soak the rice noodles in hot water for 10 minutes.

In a wok heat 1 tablespoon oil over high heat, add vegetables. Stir-fry for 2 to 3 minutes. Remove to a plate. Wipe wok with paper towels. Heat the remaining tablespoon oil in the wok. When hot, add ginger and garlic; after a few seconds, add chicken mixture. Stir-fry for 2 to 4 minutes. Add the drained noodles and stir fry for 1 to 2 minutes. Pour in the prepared sauce. Stir until thickened. Return vegetables to the wok. Serve.

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Prosciutto, Asparagus and Parmesan Pasta

I saw this recipe via Pinterest and I knew right away I wanted to try it. Once I told Miss F that prosciutto was bacon, she wanted to try it as well (that kid could live on bacon!)  The recipe comes from Val So Cal, but I made a ton of changes.  Mainly, I sauteed the asparagus first and removed it from the pan to toss with the pasta at the end.  I find if I leave the asparagus to cook with sauces, they lose the gorgeous bright green color.  Another tip is to get prosciutto from your deli counter and not pre-packaged.  It is usually cheaper and you can get the exact amount you need for your recipe.  This dish is perfection.  I want to try it next with peas in place of the asparagus.

Prosciutto, Asparagus and Parmesan Pasta

12 ounces angel hair pasta
2 tablespoons of olive oil
1 pound asparagus, trimmed and cut into 1 inch pieces
1 small onion, diced
1 cup of sliced mushrooms
2 garlic cloves
4 ounces of prosciutto, cut into strips
½ cup white wine
1 ½ cups heavy cream
1 tablespoon corn starch
½ teaspoon red pepper flakes
½ cup grated parmesan cheese

Prepare the pasta per package instructions. While the pasta is cooking, heat the one teaspoon of the oil in a large sauté pan over medium-high heat. Saute the asparagus for 2 minutes. Remove from the pan and set aside. Add the remaining oil to the pan. Sauté onion, garlic, mushrooms until fragrant and tender, about 3 minutes. Add the garlic and prosciutto, sauté 1 minute more. Add the white wine and chicken broth, bring to a simmer and cook for 2 minutes more. Whisk together the cream, corn starch and red pepper flakes. Add the cream mixture, return to a simmer and cook until thickened, about 4 minutes. Add the asparagus and pasta to the pan; toss with the sauce. Serve, topped with additional parmesan.

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Lemon Chicken and Asparagus Pasta

This dish is loosely based on one of my most favorite pasta dishes, Creamy Artichoke Lemon Chicken Pasta.  When C tasted it, he said it was "too bitter."  I was perplexed, he went on to explain, "bitter, like a lemon."   Ah, means too sour, not bitter.  Point taken, but he loves the Creamy Artichoke Lemon Chicken Pasta, must be the bacon that cuts the sourness of the lemon.  So if you aren't a huge fan of tartness, reduce the lemon juice to 1/4 cup.  I am a huge fan of the tartness, so it must mean more of the leftovers for me.  Next time I am going to add fresh peas and I will scale back the lemon for Mr. Bitter.

Lemon Chicken and Asparagus Pasta

1 pound penne pasta
1 tablespoon olive oil
2 skinless, boneless chicken breasts, halved and pounded to ¼ inch thickness
¼ cup all-purpose flour
Zest of one lemon
½ teaspoon salt
¼ teaspoon pepper
½ onion, chopped
1 pound asparagus, trimmed and cut into 1” pieces
½ cup white wine
1 ½ cups chicken broth
1/3 cup fresh lemon juice
1/3 cup heavy cream
1 tablespoon butter, chilled
salt and pepper to taste

Bring a large pot of lightly salted water to boil. Add pasta, and cook according to package directions. Drain and set aside.

In a large Dutch oven, heat the olive oil over medium heat. In a bowl, stir together flour, lemon zest, salt, and pepper. Lightly coat chicken with flour mixture. Sauté the chicken until cooked through and golden brown on both sides. Remove the chicken and drain on paper towels. Add the onion and asparagus to the pan and sauté for 3 minutes. Deglaze the pan with the wine. Cook for 2 minutes. Add the broth and lemon juice, cook for 2 minutes more. Stir in the cream and the butter to the sauce, stirring until completely incorporated. Season with salt and pepper.

Slice the chicken breasts into strips, and return them to the pan. Stir in the penne to coat with the sauce. Serve.

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Spring Vegetable & Chicken Pasta

This is going in to regular rotation for one very big reason: Miss F was obsessed with the chicken. Now, Miss F has never met a pork product she doesn't like, but chicken has been a little trickier (unless it is in nugget form). This dish comes together ridiculously quickly, in about 20 minutes. I will be making this again with other vegetables, red bell peppers come to mind.

Spring Vegetable and Chicken Pasta
printable recipe

¼ onion, chopped
2/3 cup fresh asparagus, cut into 1-inch pieces
1/2 cup petite frozen peas
12 ounces of fettuccine
2 cups chicken breast, cut into bite size pieces
1 Tbsp unsalted butter
1 tablespoon olive oil
1 cup whipping cream
1 clove garlic, minced
1/2 tsp salt
1/2 tsp pepper
¼ cup Parmesan cheese, shredded

Bring a large pot of water to a boil.

Melt the butter and oil in a Dutch oven over medium heat. Add the onion and chicken to the pan and sauté 3 to 5 minutes. Add the asparagus and the peas to the pan and sauté until soft, about 3 minutes or longer depending on the firmness of the asparagus. Stir in the cream and garlic, and sprinkle with salt and pepper. Reduce heat to low and simmer until the sauce becomes thickened, about 5 minutes.

Add the fettuccine to the boiling water and cook according to package directions. Drain the fettuccine and reserve 1/2 cup pasta water. Add the fettuccine to the mixture and toss to combine. If sauce is not the right consistency, add a little of the reserved pasta water until desired consistency is reached. Sprinkle in the cheese and toss to combine.

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Chicken and Shrimp with Asparagus

Once again, Dorothy Huang's cooking class has come through. I adapted her cashew chicken recipe to suit this one and it worked great, except I had to cook my shrimp separately since C won't eat them. He came downstairs, spied the shrimp and said with a sneer, "I knew I smelled something." Miss F loved it as well, she didn't get to have any shrimp (not until she turns one!), but she loved the rice, chicken and asparagus. I would have added other veggies, but asparagus were 99 cents a pound at the Kroger grocery store wars, so they went solo. They worked great with the sweetness of the shrimp.



Chicken and Shrimp with Asparagus

1/2 pound chicken, cut into 3/4" pieces
1/2 pound shrimp, peeled and cleaned
3/4 pound asparagus, trimmed and cut into 3/4" pieces
1/4 onion, minced
1 clove garlic, minced
1 teaspoon ginger, minced
2 tablespoons oil

Seasoning sauce:
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 tablespoon water
1 tablespoon sherry
1 tablespoon corn startch

Sauce:
1 tablespoon soy sauce
1 tablespoon sherry
2 tablespoons water
1 teaspoon corn startch

Whisk together the seasoning sauce ingredients until combined. Add the chicken, marinate for 15 minutes, set aside. Whisk the sauce ingredients until combined, set aside.

Heat oil in wok over high heat. Add onion, garlic and ginger to the wok. Saute until fragrant, about 30 seconds. Add the chicken and marinade, stir fry for 3 minutes. Add the asparagus and shrimp, stir fry for another 2 to 3 minutes, until shrimp are pink. Add the sauce and stir fry for about a minute to coat and thicken it. Serve over rice.

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Spring Chicken Roll-Ups

C: So where did you get this recipe?
Me: I found it on a blog, but it is a Rachel Ray recipe.
C: Rachel Ray sucks, so they are going to be terrible.
Me: Can you just try them?
C: Is she still hanging around with Oprah?
Me: Yes.

He then proceeds to unroll the roll up making a pile of prosciutto, a pile of asparagus and then the chicken. The concept of a roll up is lost on him. And it made me feel all the better that they unfolded miserably when I went to flip them over in the pan. The sauce was really good, I went back for seconds. C conceded that he did enjoy them and wouldn't mind me making them again, even if they were a Rachel Ray recipe.

Spring Chicken Roll Ups

Ingredients
2 pieces boneless, skinless chicken breast (6-ounces each)
Salt and freshly ground black pepper
4 thin slices provolone cheese
4 thin slices prosciutto cotto
12 thin spears asparagus, trimmed of tough stems and blanched in salted water 2 minutes, drained
1 tablespoon extra virgin olive oil (EVOO)
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup chicken stock or vegetable stock
1 tablespoon Dijon mustard
1/2 lemon, zested and juiced
1/4 cup chopped, flat leaf parsley, a handful

Preparation

Halve the chicken breasts horizontally separating each into 2 cutlets.

Place each halved cutlet in an individual freezer plastic storage bag (with slider tab). Add a tablespoon of water to each bag and pound into1/8-inch thick cutlets.

Arrange the 4 cutlets on work surface. Season cutlets with salt and pepper on the side facing up. Cover each piece of chicken with 1 slice cheese and 1 slice ham. Starting on 1 side of the breast, place a small bundle of 3 asparagus spears. Wrap and roll the chicken around the asparagus. Wash hands.

Heat about 1 tablespoon EVOO, a turn of the pan, in a nonstick skillet over medium heat. When hot, using tongs, add the chicken roll-ups to skillet with seam side down. Season the roll-ups with salt and pepper. Cover the pan loosely with tin foil and cook 4-5 minutes, turn roll-ups over and cook and other 4-5 minutes. Remove cooked roll ups to a serving plate. Add 2 tablespoons of butter and 2 tablespoons flour Stir in the chicken stock and Dijon mustard, scraping up any drippings from the bottom of the pan, and simmer 1 minute. Remove from the heat, add the lemon zest, lemon juice and parsley and spoon over chicken.

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Chilled Asparagus with Balsamic Vinaigrette

I had some left over asparagus from Father's Day and really got a hankering for some cold asparagus. Even better was the look of disappointment on C's face when he took a bite. And then he exclaimed "they're cold!" Um, yeh, that is the point...

Needless to say he didn't have another spear. To his credit, I have made this several times before and he never likes it.






Chilled Asparagus with Balsamic Vinaigrette

1/2 pound asparagus, ends trimmed
1 tablespoon balsamic vinegar
1 tablespoon extra virgin olive oil
1/2 teaspoon minced onion
1/4 teaspoon minced garlic
fresh cracked black pepper

Bring a small pot of salted water to a boil. Boil asparagus for 2 to 3 minutes, remove from the pot and immediately place in a bowl of ice water. Drain asparagus.

Combine vinegar, oil, onion and garlic. Whisk. Pour vinaigrette over asparagus and sprinkle with pepper. Chill until ready to serve.

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Grilled Balsamic Asparagus

I love asparagus! I cannot get enough of it. My favorite way to serve it is cold in a balsamic vinaigrette. I first had it chilled at a tapas place in town, Mi Luna. They serve it with a raspberry vinaigrette, which is fantastic. C doesn't enjoy the cold asparagus like I do and since it is Father's Day, it would be nice of me to make something that he might like. So I basically adapted the recipe to work for grilled asparagus since everything else being made today goes on the Weber.






Grilled Balsamic Asparagus

Ingredients
1/2 lb fresh asparagus
1 1/2 tablespoons balsamic vinegar
1 tablespoon fresh lemon juice
1/2 tablespoon olive oil
1/2 tablespoon low sodium soy sauce
1/2 garlic clove, minced
1/4 teaspoon kosher salt
fresh ground black pepper, to taste

Directions
Snap off tough ends of asparagus and wash. Combine all ingredients in a large zip-top plastic bag, seal and marinate for 30-60 minutes. Remove asparagus from bag (discard marinade) and place on preheated oiled grill rack. Grill 5 minutes on each side or until asparagus is done.

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Faux Fried Chicken, Mashed Potatoes, Parmesan Asparagus

I love fried chicken. Love it. I grew up on fried chicken made with Italian seasoned breadcrumbs, I know it is strange, but it is so yummy to me. These are the same breadcrumbs that make Pork Things so fantastic. I hate the way fried chicken makes the house smell. That greasy smell lingers for days and it is a total pain to deal with all that oil. For faux fried chicken, I make it Shake n Bake style.

Asparagus was 99 cents a pound at the grocery today, so that was the side item of choice. Later in the week I am making Alfredo sauce, so I had some parmesan to sprinkle on top. It was tasty.

The mashed potatoes are standard: warm the cream, add some butter, mash with a hand masher. C like the skins on and a more rustic mashed potato, I prefer whipped, but his choice won out tonight because I didn't feel like peeling potatoes.

Faux Fried Chicken

6 chicken thighs (any piece will do)
1 cup Italian seasoned breadcrumbs
3 tablespoons butter, melted

Preheat the oven to 375. Trim the fat and skins off the chicken pieces. Toss the breadcrumbs and butter in a big Ziploc bag. Add in the chicken pieces and shake to coat. Place the chicken in a greased 11x13 pan. Spoon extra breadcrumbs onto the chicken pieces, reserving 3 tablespoons. Bake for 45 minutes, turning half way through and spooning the remaining breadcrumbs on top.

Parmesan Asparagus

1 pound asparagus, trimmed
1 tablespoon extra virgin olive oil
salt
pepper
1 tablespoon grated Parmesan cheese

Preheat the oven to 425. Toss the asparagus and olive oil in a ziploc bag to coat. Spread over a roasting pan in a single layer, sprinkle with salt and pepper. Roast for 10 to 15 minutes, until tender (the time will vary depending on the thickness of your asparagus. After the asparagus are removed from the oven, sprinkle with the parmesan cheese.

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