Tuesday, July 7, 2009

Asparagus and Herbed Chicken Pasta


2 Boneless, Skinless Chicken Breasts, cut into thin strips
1 lb spaghetti (I use whole grain)
1 bundle asparagus
2 packages Weber White Wine and Herbs marinade mix
20 - 30 cherries, pitted and quartered (5 per serving)
1/4 cup water
2 Tbs Olive oil


Place 1 packet of the marinade mix into a small mixing bowl. Stir in water and olive oil. Place sliced chicken breasts into marinade and toss to coat. Allow to sit for 1 hour in refrigerator.

Place a large pot of water over high heat and bring to a boil. Salt the water. Drop the pasta and cook according to package directions (do not over cook!)

Place a large skillet over medium heat. Add chicken and marinade to pan and cook until chicken is done (about 5 minutes).

While chicken and pasta is cooking, pit and chop the cherries and cut the asparagus - cut each spear into thirds on a heavy angle. Add the asparagus to the pasta water during the last minute of cooking (allow to cook for 1 minute).

When pasta is done, reserve 1 cup of the cooking liquid before draining. Drain the pasta and asparagus. Add the cooking liquid back into the pot. Stir in the 2nd marinade packet until dissolved. Add the asparagus and pasta back to the pot and toss until all the liquid is absorbed. Stir in the chicken strips. Portion onto plates and garnish with cherries.

Serves 4-6

To see what I spent on this recipe, visit my other blog here.

See more tasty recipes over at Balancing Beauty and Bedlam's Tasty Tuesday carnival

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