My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Friday, January 8, 2010

Aspargus, Chicken and Pecan Pasta

I am so happy to have a recipe from my sister, Sandy, actually I have three. She is so cute and so sweet and smart, but she is really better known for making reservations than making dinner. I really don't blame her, if I lived that close to that many fabulous restaurants I wouldn't cook either. She lives in California with her sweet husband, Mac, and their beautiful daughter Biz. They live not far from my favorite grocery on earth, check it out, If I could I would pitch a tent and live in the parking lot. You will love this Sandy dish.

I love California cooking, fresh flavors, simple and healthier than Southern cooking. Not better than, because I do love butter and bacon grease.

Asparagus, Chicken, and Pecan Pasta
(leftovers are even more delicious)
print recipe

1 16-ounce package of penne pasta (or use egg noodles or fettuccine)
1 tablespoon olive oil
1 teaspoon minced garlic
1 red bell pepper, chopped
2 bunches asparagus, trimmed and cut into 1 inch pieces
1 cup chicken broth
1/4 cup chopped fresh basil (only use fresh basil, it makes all the difference)
Salt to taste
1/2 teaspoon pepper
3 tablespoons butter
1 pound grilled chicken breast strips, cut into bite size
1 1/2 cuts grated Parmesan cheese
1/2 cup pecan halves

Bring large pot of lightly salted water to a boil. Add pasta and cook until al dente.

Heat olive oil in a Dutch oven or large pot over medium heat. Stir in garlic, red pepper, and asparagus; cook and stir 5 minutes until the garlic softens and mellows. Pour in the chicken broth and bring to a boil over medium-high heat. Simmer until the vegetables have softened, then add the basil, salt, pepper, butter and chicken. Cook and stir a few minutes until the chicken is hot. Stir in the cooked pasta, then fold in the Parmesan cheese and pecan halves to serve. SOOO YUMMY

Oh!, did I forget to mention they have friends that are "chefs". You know this baby is good.

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