Pasta with Chicken, Mushrooms and Asparagus
When it comes to pasta, I like it simple and sinful. This means the ingredients are straight forward and a nice cream sauce is coating the noodles. Yes, sometimes I like my pasta very simple – with just tomato sauce, but a nice cream sauce is hard to resist.
Creamy versions of pasta have been around since the beginning of time. Although it is not officially a cream sauce, Fettuccine Alfredo (actually Fettuccine al Burro) dates back to the 15th century. Old school for sure, and I am glad classics like this don’t die. They are so delicious in their simplicity and they are perfect foundations for creating something new. In fact the best thing that can be done is to make some additions to the classics. This way the classic lives on and something new and different is created. Innovation in the food world is delicious!
Great additions to pasta have always included protein and vegetables. Pasta with Chicken, Mushrooms and Asparagus is a nice mix up of both with mushrooms put into the mix. With a little garlic and basil, the flavors come together to make a simple and delicious pasta dish.
I like to use the curliest noodle I can find for this dish, but your favorite will do. I admit I have a soft spot for bucatini and trotolle.
It is worth noting that the sauce is very simple to make. This reduces the need to buy the jarred variety at the store. No, there is really nothing wrong with them, but they are just not necessary. In just about the same amount of time it takes to warm up the jarred sauce, you can reduce some cream and parmesan cheese into a fresh, tasty sauce – no fillers or additives just simple ingredients. As far as the addition of the chicken, mushrooms and asparagus goes, this is simple. The chicken is browned with the mushrooms. The asparagus is blanched first and added at the last minute. I like to blanch the asparagus because it makes the texture nice. There is just enough crunch and tenderness. The whole meal, including a salad can be on the table in less then an hour.
Here is how I make my Pasta with Chicken, Mushrooms and Asparagus…
- 3/4 lb of boneless, skinless chicken breast (thighs could work, too)
- 1/2 lb of white button mushrooms
- 3/4 lb of asparagus
- 2 cloves of garlic
- 10-15 fresh basil leaves
- 1 cup of cream
- 1/2 cup of parmesan cheese plus extra for serving
- olive oil
- salt and pepper
- 1 lb pasta (your favorite shape will be fine)
- Cube the chicken into medium sized cubes. Season the chicken cubes with salt and pepper.
- Clean and slice the mushrooms.
- Finely chop the garlic.
- Wash the basil leaves.
- Clean and trim the asparagus.
- Fill a pot large enough to hold the asparagus with water and bring to a boil. Blanch the asparagus for 3-4 minutes until tender and color preserved. Remove from the hot water and place into an ice water bath to stop the cooking. Drain well and cut the asparagus spears into thirds.
- Cook the pasta al dente or to your taste according to the manufacturer's instructions.
- While the pasta is cooking, heat 3 tbsp of olive oil over medium high heat in a large sauté pan. When the oil is hot, add the chicken and sauté until it begins to brown. Add the sliced mushrooms and sauté until they begin to brown.
- When the mushrooms are brown, add the garlic. Saute 1-2 minutes until fragrant.
- Lower the heat to medium and add the cream. Bring the cream to a simmer and reduce by half and coats the back of a spoon.
- Add the basil leaves. Stir well and simmer until they are softened.
- Add the blanched asparagus and warm it through.
- Turn off the heat. Stir in the parmesan cheese. When the parmesan cheese is incorporated, taste the sauce and season with salt and pepper.
- Drain the pasta and add the noodles to the sauce. Stir carefully, but stir well so all the noodles are well coated. Check and adjust seasoning.
- Serve hot with extra parmesan cheese.
- Blanching the asparagus in not compulsory, but it makes the texture nice. The asparagus can also be sautéed after the mushrooms.
- A vegetarian or vegan version can be made by removing the chicken (cripsy tofu would be a great replacement) and replacing the cream and cheese with appropriate alternatives.
Keep Eating! Keep Innovating!
What is your favorite way to make pasta? Cream sauce or tomato sauce? Let us know all about it in the comments or on Facebook.
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