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This tasty dish has turned into a weekly staple in our house.

It is beyond easily to make; cooks up in about 30 minutes.

It’s like an Italian stir fry; and I love me some stir fry.

This recipe is adapted from Whole Foods’ “Pasta with Asparagus, Prosciutto and Pecorino Romano“:

(Whole Foods’ website has quickly become my “go-to” for great recipes. I could *literally* spend hours ¬†browsing through page, after page, of mouth-watering culinary delights)


What you’ll need:

-1 uncooked chicken breast; chopped and seasoned with salt, pepper and garlic powder

-1 tbs Olive Oil

-1 c uncooked whole wheat penne pasta

-4 slices of prosciutto; roughly chopped

-2 c chopped fresh (or frozen) asparagus

-1-2c cherry tomatoes; halved

-2-3 cloves of garlic; minced

-half of a red onion; finely chopped

-1 bag of baby spinach (about 3 cups)

-1/2c grated Parmesan, Pecorino, or Romano (I use Parmesan because I always have it on hand)

-1-2 tsp crushed red pepper flakes (optional)

-In a medium saucepan, bring 2 cups of salted water to a boil.

-While waiting for the water to boil, heat the oil in a large skillet over medium-high heat. Once oil is hot, add the onion and prosciutto; saute until the onion softens. Add the chicken and garlic to the skillet. Cook for about 5-7 minutes; until the chicken begins to brown (stirring occasionally; so nothing sticks to the pan).

-Once the chicken starts to brown, add the asparagus to the skillet. Stir everything until well combined. (I always add a few grinds of salt and pepper once I add the asparagus). If you’re going to add the red pepper flakes do so now. Cover and cook for about 5 minutes.

-At this time your water will start boiling. Add the whole wheat penne and cook for about 5 minutes. You want your pasta to be al dente (slightly undercooked). Drain.

-Add cooked pasta to skillet. Stir to combine ingredients. Now add the halved cherry tomatoes. Stir again. Turn down heat to low and cover for 3 minutes (until the tomatoes just barely begin to break down).

-Add the bag of baby spinach to the top of the “stir fry” mixture. Do your best to contain any spillage of leaves. Cover and cook until the spinach begins to wilt (about 3 minutes); stirring frequently as to combine the hot, cooked ingredients with the fresh spinach (it helps speed up the wilting process). Remove from heat.

-Add the parmesan (or what ever hard Italian cheese you’ve decided to go with) to the stir fry and stir to combine.

Serve warm. Enjoy.

Makes 2 (big) servings.

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