Saturday, December 17, 2011

Chicken and Asparagus with Pasta


This is a very basic recipe that can be put together quickly and modified according to your tastes. I cut chicken breasts into cutlets when they're still slightly frozen and that makes the cutting easier. My seasoning is a Rosemary-garlic-onion blend that works well with the chicken. Some may prefer a breading on their chicken for recipes like this, but skipping that step makes this quick and easy, but still very satisfying.

Chicken and Asparagus with Pasta

chicken cutlets
Italian seasoning
olive oil
asparagus
pasta
vinegar
Parmesan cheese

Fry chicken cutlets in olive oil and Italian seasoning; set aside. Boil pasta. Steam asparagus. Toss cooked pasta and asparagus with olive oil and vinegar in pan used to cook chicken; heat through. Sprinkle with Parmesan cheese. Serve chicken over pasta.

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