I’ve been loving making fresh sauce for my pasta! There is something about eating something fresh out of a pan as opposed to opening a jar. This makes great use of fresh sauce, it’s a nice garlicy and cheesy mix that coats the seasoned chicken and fresh asparagus so well. Everyone loved and the leftovers didn’t last very long!
Ingredients:
1 lb boneless, skinless chicken breasts
1 tablespoon basil
1 tablespoon oregano
1/2 tablespoon thyme
1/2 tablespoon salt and pepper each
1 box penne pasta
1/2 lb asparagus, trimmed of ends and cut into 1/2 inch pieces
1.5 tablespoons butter
2 tablespoons flour
2 cloves garlic, chopped
1 cup whole milk
1 cup heavy cream
3 oz light cream cheese
1/3 cup mozzarella cheese, shredded
4 slices bacon, cooked well and crumbled into pieces
Instructions:
1) In small bowl, mix basil, oregano, thyme, salt and pepper. After cooking bacon, leave a little grease in the pan and heat to medium-high heat. Sprinkle half the seasoning over tops of chicken. Add chicken, seasoned side down to hot pan. Add remaining spice to other sides of chicken. Cook on both sides 6-7 minutes until fully cooked and browned on both sides. Move chicken to plate and let rest, then dice into pieces. Wipe out skillet for future use.
2) While chicken is cooking, cook penne according to box instructions. With 5 minutes remaining to cook, add asparagus to boiling water. Drain well when done.
3) In clean skillet, melt the butter over medium heat. Whisk in flour and cook for 1 minute while constantly stirring. Add garlic and cook for 30 more seconds. Whisk in milk and cream and bring to a boil. Once boiling and thickened, reduce heat to medium-low. Add cream cheese and mozzarella and continue whisking until thick and creamy.
4) Toss in pasta and asparagus. Once well mixed add in the chicken and crumbled bacon. Serve immediately.
Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 tablespoon basil
- 1 tablespoon oregano
- 1/2 tablespoon thyme
- 1/2 tablespoon salt and pepper each
- 1 box penne pasta
- 1/2 lb asparagus, trimmed of ends and cut into 1/2 inch pieces
- 1.5 tablespoons butter
- 2 tablespoons flour
- 2 cloves garlic, chopped
- 1 cup whole milk
- 1 cup heavy cream
- 3 oz light cream cheese
- 1/3 cup mozzarella cheese, shredded
- 4 slices bacon, cooked well and crumbled into pieces
Method
- In small bowl, mix basil, oregano, thyme, salt and pepper. After cooking bacon, leave a little grease in the pan and heat to medium-high heat. Sprinkle half the seasoning over tops of chicken. Add chicken, seasoned side down to hot pan. Add remaining spice to other sides of chicken. Cook on both sides 6-7 minutes until fully cooked and browned on both sides. Move chicken to plate and let rest, then dice into pieces. Wipe out skillet for future use.
- While chicken is cooking, cook penne according to box instructions. With 5 minutes remaining to cook, add asparagus to boiling water. Drain well when done.
- In clean skillet, melt the butter over medium heat. Whisk in flour and cook for 1 minute while constantly stirring. Add garlic and cook for 30 more seconds. Whisk in milk and cream and bring to a boil. Once boiling and thickened, reduce heat to medium-low. Add cream cheese and mozzarella and continue whisking until thick and creamy.
- Toss in pasta and asparagus. Once well mixed add in the chicken and crumbled bacon. Serve immediately.
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