In our house, we have turned Thursdays into Italian Night. It means we get to try something new from my favorite part of the world – Italy. This wonderful dish brings together so many different “favorite” flavors and textures on a single plate.
I love Asparagus. It is one of my favorite vegetables. This year, as part of our Saint Patrick’s Day Feast, I made an awesome Irish Pub Salad. One of the ingredients was pickled asparagus. I had never eaten pickled asparagus before. Oh my word, yes!!
Another favorite are Sun-Dried Tomatoes. I especially love Sun-Dried Tomatoes in Mediterranean Salads with plenty of crumbled goat cheese. Oh my! My sister turned me on to sun-dried tomatoes in salads. When it comes to salads, my baby sister is the queen of salads, so I know to follow her delicious lead. Oh yeah, sun-dried tomatoes are so good, I could eat them like candy. I keep sun-dried tomatoes on hand just for salads – that is right up until my garden begins to yield its harvest. Hum, I wonder what it would take to make my own sun-dried tomatoes . . . but that’s a post for another day, right?
One of the things I adore about a good Bolognese Sauce, aside from the blends of different ground meats, has got to be the cream. There’s something so delicious about a the acidity of a tomato based sauce that has been tamed by the kiss of cream.
Bring all these components together in a single dish, toss in succulent chicken breasts for good measure and man on man is it good!
Asparagus, Sun-dried Tomato, and Chicken Spaghetti
12 oz. Spaghetti
1 tablespoon extra-virgin Olive Oil
1 lb boneless skinless Chicken Breasts
Freshly ground black pepper
2 Garlic Cloves
1 bunch Asparagus, trimmed
1/2 cup roughly chopped Sun-Dried tomatoes
1/4 cup Chicken Stock
1/2 cup Heavy Cream
Bring a large pot of lightly salted water to a boil. Once the water reaches a full rolling boil, add the pasta and cook al-dente, about 10 minutes. Drain pasta, return to the pan and cover to keep pasta warm.
While the water comes to a boil, heat a large skillet with oil over medium heat. Season chicken with salt and pepper. Set aside.
Peel and mince the garlic cloves. Set aside.
Trim the asparagus and set aside.
Roughly chop the sun-dried tomatoes and set aside.
Once the skillet is hot, cook the chicken breast until no longer pink, 4 minutes per side.
Transfer chicken to a plate and let rest 5 minutes, then slice into strips and keep warm.
While the chicken is resting, add garlic to the now empty skillet and cook until fragrant, about 1 minute.
Add asparagus and sun-dried tomatoes and cook until asparagus is tender, about 8 minutes.
Pour the chicken stock and heavy cream over the asparagus mixture and bring to a simmer. Add spaghetti and toss until fully coated. Top with the chicken, let everything warm through. Taste, adjusting seasonings if necessary.
Transfer to a warm serving platter, serve and enjoy.