Creamy Chicken Pasta With Asparagus

~ Tandy

I have recipes that I want to try saved all over the place. Recently I have taken to securing them to the side of the fridge, and out of site, with my Yuppiechef magnets. Sadly, I didn’t think of this when I started getting the magnets and so my first, second and third lots of magnets have been donated out. But, I digress. Last year Dave and I attended a pasta evening hosted by Fair Lady. One of the recipes we made was for a pasta dish using smoked chicken. I am not a big fan of smoked chicken, it has something to do with the texture and not the taste as much so I decided to keep the recipe for when asparagus were in season. Funnily enough, we went through a lot of asparagus before I managed to get chicken breasts out of the freezer at the same time as I had asparagus in the fridge. Given that I was on leave when this happened I decided to make my creamy chicken pasta with freshly made fusilli. I was given a KitchenAid pasta extruder for my birthday last year and frankly I am not that impressed. Other than the spaghetti I have not had much joy with extruding pasta. My dough was perfect but the shapes would not form properly. Only one twisted and I am still waiting to hear back from Kitchen Aid what possibly could have caused this. However, the pasta itself tasted really good, and the creamy chicken pasta sauce was perfect.

Creamy Chicken Pasta
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Creamy Chicken Pasta

Recipe Category: Italian
All Rights Reserved: An original recipe from Lavender and Lime

Ingredients

  • 150 g pasta
  • 10 g butter
  • 5 mls olive oil
  • 170 g asparagus, trimmed and cut into chunks
  • 2 chicken fillets, thinly sliced
  • Salt and freshly ground black pepper to season
  • 125 mls cream
  • ½ lemon, zest and juice
  • 1 small handful chives, chopped

Method

  • Bring a pot of water to the boil for your pasta
  • While your pasta is cooking, heat the butter and oil in a large frying pan
  • Sauté the asparagus for 5 minutes and then add the chicken
  • Season and leave to brown before adding the cream and the lemon zest and juice
  • Leave to simmer for 5 minutes
  • Adjust the seasoning and add the pasta
  • Toss to coat the pasta with the sauce and then remove from the heat
  • Stir in the chives and serve
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Disclosure: I was invited to attend this event and my invitation did not require me to write a blog post. This post is in line with my blogging policy.

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