Jan shares, “I’ve been enjoying the America’s Test Kitchen cookbooks that I received as a gift from my friend Neena. We tried the recipe below recently, and wow, it was excellent! I’m also trying to convert over to whole wheat pastas….I bought an Italian brand of penne, and I can’t remember it, but it was quite good and we all enjoyed it. This is especially great for those who aren’t necessarily crazy about marinara/tomato sauces on their pasta (I’m the only tomato fan in my family!).
Bon appetit!”
Jan
Penne with Chicken, Asparagus and Lemon
1 Tbsp olive oil
1 lb. boneless chix breast trimmed and sliced thin
1 leek, white and light green parts only, washed, halved and sliced thin (I had shallots, they worked well too)
6 garlic cloves, minced
2 tsp fresh thyme
2 tsp flour
2 cups low salt chix broth
1 cup dry wine (the recipe is still delicious without the wine, but it does add some depth)
¾ cup grated parmesan cheese
2 tsps grated lemon zest, and juice of two lemons (I used one, it worked well)
1 bunch asparagus (thin is better), ends trimmed and diagonally cut 1 inch lengths
12 oz. whole wheat penne
2 Tbsp fresh basil, chopped
Heat oil in non-stick skillet over high heat and add chicken…cook until lightly browned..not fully cooked, about 3 mins. Transfer to bowl. Add more oil to skillet, lower to med heat and add leek, cook til softened…about 5 mins. Stir in garlic and thyme, cook til fragrant… about 3 mins.
Stir in flour, cook for one minute. Slowly whisk in broth and wine and bring to simmer, scraping up any browned bits. Cook, stirring occasionally, until the sauce has thickened, about 15 mins. Return chix, with any juice back to skillet. Simmer til chix cooks through, about 1 or 2 mins. Off the heat, stir in parmesan, lemon and lemon juice. Season with salt and pepper to taste.
Boil water in large pot, add asparagus and salt, cook, stirring often til asparagus is crisp-tender about 2 to 4 mins. Using slotted spoon, transfer asparagus to paper towel lined plate to drain, set aside. Return water to boil and add pasta, cook until al dente… reserve ½ cup of pasta water… then drain pasta and return it to big pot. Add chix/broth mixture, asparagus and basil to pasta, and toss gently to combine. Before serving, if needed, add reserved cooking water as needed to loosen sauce (I didn’t need to do this).
Serve with a favorite salad, baguette and dry white wine…. Yummy!!!! Don’t forget grated parmesan…
