:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/36KVQpx9fidw72huucXX/7ab0debc9d3df16c6a1a30c39c6571.jpeg "Pasta with chicken and asparagus")
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Pasta with chicken and asparagus
This recipe is my favorite combination of flavors and colors. I have been making this pasta for years, both for a quick lunch after work and for guests on special occasions. The chicken is juicy and full of flavor, and the asparagus adds freshness.
Ingredients
- 400 g pasta
- 2 pcs chicken breasts
- 1 bunch asparagus
- 4 cloves garlic
- 2 spoons Olive oils
- salt and pepper to taste
- Freshly grated parmesan cheese to sprinkle on top
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Directions
Heat the oil in a skillet. Season the chicken with salt and pepper and fry it in the pan for about 4-5 minutes on each side, until it is well browned and ready. In my experience, to keep the chicken juicy, do not overcook it.
In the meantime, cook the pasta in boiling and salted water according to the instructions on the package. My method for perfectly cooked pasta is to subtract 1-2 minutes from the time stated on the package - then it is al dente.
When the chicken is ready, remove it from the pan and set aside. In the same pan, add chopped garlic and cook for about 30 seconds. Then add the chopped asparagus and cook for about 3-4 minutes, until it is al dente. Remember that the asparagus should not be overcooked. They should still be crispy.
Add the chicken back to the skillet and stir in the asparagus. Add the cooked pasta and mix well. If it's too dry, you can add some of the water from cooking the pasta.
Put the dish on plates and sprinkle with freshly grated Parmesan cheese. It can still enhance the flavor and add some refinement.
And voila! Pasta with chicken and asparagus is ready.
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