I usually post Fridays, but I am flying to Seattle this evening for an interview with Seattle Pacific University. I didn’t want to deprive you of my culinary genius for a whole 24 hours, so I thought I would just list my recipe early this week. 😉
This recipe is very easy and super delicious. I tend to cook a lot of pastas and soups, for a few reasons.
1. I’m broke.
2. They are easy to make, and require minimal clean up.
3. My boyfriend is much pickier than he would have you believe.
I elected not to use a cream sauce for this dish, because I am trying (half-heartedly) to eat healthier and lose some weight.
This recipe can very easily be made vegetarian. Just use a whole pound of asparagus and eliminate the chicken, and substitute veggie broth for the chicken broth.
12 oz cheese tortellini. I used fresh; you can use dried or frozen, whatever. The only thing it will impact is your cooking time.
1/2 lb boneless, skinless chicken breast
1/2 lb asparagus tips
1 TB crushed and chopped garlic
1/3 C chicken broth
Juice of 1 small lemon, approximately 1/8 C
1/2 tsp flour
1 tsp salt
ground black pepper
grated parmesean, to garnish
Set a pot of water to boil for your pasta. While you wait for the water to boil, you will be making your sauce.
First, chop your veggies and the chicken. You want to slice the chicken into little strips.
Chop the asparagus into quarters.
Next, crush the garlic with the flat of your knife and chop into tiny pieces.
Heat 1 TB of olive oil in a pan on the stove over medium heat. Add the garlic and saute until slightly brown, but not burnt.
At this point, add the chicken and cook until half cooked. This is what partially cooked chicken looks like.
Add the asparagus, chicken broth, lemon juice, and salt and pepper. It is important to add the asparagus while the chicken is only halfway cooked because you otherwise run the risk of overcooking the chicken. Dry chicken is just as bad as undercooked chicken. Perhaps worse, actually, because once it is overcooked it is difficult to talk down from the ledge.
Yum yum yum. Simmer until the chicken is cooked through, about 5 minutes. Add the flour and stir. Allow to simmer for a further 2-3 minutes, then turn off the heat.
Add the chicken and the asparagus to the cooked tortellini, reserving the sauce in the pan.
Next, you are going to reduce the sauce by half. Boil the sauce over high heat for about 30 seconds to 1 minute.
Bubble bubble bubble.
Be sure to watch the sauce, or it will reduce too much and you will have too little sauce! This is just about perfect, but even then I think I reduced it just a little too much.
Not exactly the most flattering picture, but tasty just the same.
Add the reduced sauce to the tortellini, chicken and asparagus. Stir to coat and serve with lots of parmesean.
Mmmm. Doesn’t this look lovely? The end result is slightly lemony, which is perfectly complemented by the parmesean.
I should note that this recipe is me
ant to serve two people. You could probably serve 4 if you don’t eat very much. My boyfriend and I polished off the whole thing ourselves, but we had seconds. We’re eaters.