This pasta is served up with asparagus, seasoned chicken, and a light garlic tomato sauce.
Sometimes I get antsy to post a recipe before I've had a chance to make it again. This one is a fabulous recipe. The sauce is really light and not really so much a sauce as it is sauteed tomatoes and garlic. I did adjust the recipe some because I didn't have precooked asparagus or chicken. I did follow the original recipe as far as amounts go, but I feel that it would be better with more asparagus and the grape tomatoes halved. So that is definitely what I will be doing next time I make this lovely dish. And, of course, I will add more basil. Because basil is life.
What you need:
- 1 bunch asparagus, chopped into one inch pieces
- 2 chicken breasts, marinated in Italian dressing
- 1 lb. farfelle pasta
- 1/2 cup extra virgin olive oil
- 4 cloves minced garlic
- 1 pint grape tomatoes, halved
- 4 large basil leaves, chopped
- 1/4 cup shredded Parmesan cheese, plus some for serving
- Salt and pepper, to taste
- Cook chicken in a skillet over medium high heat; set aside to cool slightly before cutting into strips.
- Meanwhile, cook pasta according to package instructions in salted boiling water.
- While the pasta is cooking, heat olive oil over medium heat. Add tomatoes and turn heat up to medium high. Saute until the skins burst. Add asparagus right before the tomatoes are done.
- Lower heat and add garlic. Heat until fragrant. Remove from heat.
- Drain cooked pasta and place in the skillet with the tomatoes. Add chicken, basil, and Parmesan. Toss to combine and season with salt and pepper.
- Serve topped with additional Parmesan.
Recipe from A Family Feast
facebook | pinterest | bloglovin | instagram