Tuesday, March 25, 2008

Chicken Asparagus Farfalle

From Jason

2 Boneless chicken breast halves cut into ¾ inch pieces
2 tablespoons olive oil
2 cloves garlic, pressed
1 green onion, bias but into ½ inch pieces
1 pint heavy cream
½ pound asparagus spears cut into 1½ inch pieces
¼ cup grated parmesan cheese
½ pound farfalle (bow tie pasta), cooked

At medium high heat, brown chicken in oil. Add garlic and onion and cook for another minute (you want a good caramelized look to the chicken). Reduce to medium low heat and add cream. Let simmer about 2 minutes stirring constantly. Add asparagus and cheese and continue simmering until cream thickens just a bit (keep stirring). Add salt and pepper to taste.

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