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Jamie Adams
Chef
Ingredients & Directions
Directions
Chicken and Asparagus Penne Pasta
2
16 spears
Medium asparagus, sliced 1 on the bias, heads intact
8 small
Calabrese peppers, sliced thing
3 large cloves
Garlic, sliced thin
2-3 tablespoons
Extra virgin olive oil
1 lb
Dry garaganelli pasta
1 tablespoon
Flat leaf parsley, chopped
Salt, pepper
Grated parmigiano or pecorino romano to taste
- Put a large pot of water on to boil, 6-8 quart size. When water boils, add salt and drop sliced asparagus in the water for about one minute. With a strainer, transfer asparagus to an ice bath, let cool then drain and set aside. Keep the water boiling.
- In a large non stick sauté, heat the olive oil to the smoking point and add the chicken and sliced garlic, keep everything moving in the pan to keep the garlic from burning. Add the blanched asparagus and the pepper, taste for salt and pepper.
- Cook the pasta in the boiling water until al dente (firm, not crunchy) strain and put it in the sauce. Toss together and add preferred cheese and parsley. Serve immediately
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Chicken and Asparagus Penne Pasta by Chef Jamie Adams
Jamie Adams
Chef
Prep
Cook
00:00 Total Time
Ingredients
Directions
Chicken and Asparagus Penne Pasta
2
16 spears
Medium asparagus, sliced 1 on the bias, heads intact
8 small
Calabrese peppers, sliced thing
3 large cloves
Garlic, sliced thin
2-3 tablespoons
Extra virgin olive oil
1 lb
Dry garaganelli pasta
1 tablespoon
Flat leaf parsley, chopped
Salt, pepper
Grated parmigiano or pecorino romano to taste
- Put a large pot of water on to boil, 6-8 quart size. When water boils, add salt and drop sliced asparagus in the water for about one minute. With a strainer, transfer asparagus to an ice bath, let cool then drain and set aside. Keep the water boiling.
- In a large non stick sauté, heat the olive oil to the smoking point and add the chicken and sliced garlic, keep everything moving in the pan to keep the garlic from burning. Add the blanched asparagus and the pepper, taste for salt and pepper.
- Cook the pasta in the boiling water until al dente (firm, not crunchy) strain and put it in the sauce. Toss together and add preferred cheese and parsley. Serve immediately
