Fast and easy 15 minute meal from Lickety Split Meals.
1 tbsp olive oil
1tsp minced garlic (2 cloves or more)
1 lb skinless, boneless chicken breasts cut into strips
8 oz dried egg noodles
1 small bunch fresh asparagus
1/2 cup sliced mushrooms
1/4 cup dijon mustard
1/2 cup sliced mushrooms
1/4 cup dijon mustard
1/2 cup light sour cream or non-fat yogurt
1. Put pot of water on to boil for pasta
2. saute chicken strips with garlic in olive oil for 7 to 8 minutes, add sliced mushrooms
3. Meanwhile, add to boiling water, set timer for 6 minutes
4. meanwhile- wash asparagus. Trim off ends, cut diagonally into 1 1/2 inch slices and set aside.
5. Mix mustard and sour cream together. Add to bubbling chicken and mushrooms.
6. when the timer goes off, toss asparagus in with the noodles. Set time for 2 minutes, At the sound of the timer, quickly drain.
Serve the creamy chicken dijon over the noodles with asparagus and serve with a fresh green salad.
Showing posts with label asparagus. Show all posts
Showing posts with label asparagus. Show all posts
Thursday, June 24, 2010
Tuesday, June 22, 2010
Simple Sorrel Sauce
1 tbsp butter
1 small shallot, finely minced (spring garlic or onions will do)
2 cups sorrel leaves, stems removed, chopped coarsley
1-2 tbsp white wine
1/2 tsp salt
freshly ground white pepper
1/4 to 1/3 cup cream or half and half
Heat butter in a medium-sized saucepan over medium-low heat. add shallots. Saute until the shallots are just about tender. Add the sorrel, white wine, and salt. Simmer for 4 to 5 minutes, or until sorrel is completely soft and almost sauce-like. Add pepper to taste. The sauce can be served as is or pureed in a food procesor or blender with cream. Drizzle on top of lightly steamed asparagus.
1 small shallot, finely minced (spring garlic or onions will do)
2 cups sorrel leaves, stems removed, chopped coarsley
1-2 tbsp white wine
1/2 tsp salt
freshly ground white pepper
1/4 to 1/3 cup cream or half and half
Heat butter in a medium-sized saucepan over medium-low heat. add shallots. Saute until the shallots are just about tender. Add the sorrel, white wine, and salt. Simmer for 4 to 5 minutes, or until sorrel is completely soft and almost sauce-like. Add pepper to taste. The sauce can be served as is or pureed in a food procesor or blender with cream. Drizzle on top of lightly steamed asparagus.
Penne with Potatoes and Asparagus
From the Rolling Prarie Cookbook
2 tbsp olive oil
1 large onion, coarsley chopped (2 to 2 1/2 cups)
1 pound small waxy potatoes, cut in thick slices, then cut in half (4 cups)
1 tsp salt
several sprigs fresh thyme
1/2 pound penne pasta
1 pound asparagus, cut into 1 to 2 inch pieces
several splashes balsamic vinegar
freshly ground black pepper
1/2 cup parsely, chopped (try basil when in season)
freshly grated parmesan cheese
Preheat oven to 375. Put in a large pot of water to cook the pasta. Pour oil in a 9x13 baking pan. Put the onions and potatoes in the pan, sprinkle with 1/2 teaspoon salt, add the sprigs of thyme, and mix well to coat the vegetables with oil. Bake, uncovered, fora bout 15 minutes. Vegetables should be almost tender. While vegetables are roasting, cook the pasta until just tender, drain, and set aside. Remove vegetables from the oven. Add the asparagus and the cooked pasta. Season to taste with salt, several splashes balsamic vinegar, black pepper and the fresh parsely or basil. Toss carefully until vegetables and pasta are evenly mixed. Return to oven, uncovered, for 10 minutes. Bring steaming to the table with a bowl of parmesan cheese to sprinkle on top.
serves 6
2 tbsp olive oil
1 large onion, coarsley chopped (2 to 2 1/2 cups)
1 pound small waxy potatoes, cut in thick slices, then cut in half (4 cups)
1 tsp salt
several sprigs fresh thyme
1/2 pound penne pasta
1 pound asparagus, cut into 1 to 2 inch pieces
several splashes balsamic vinegar
freshly ground black pepper
1/2 cup parsely, chopped (try basil when in season)
freshly grated parmesan cheese
Preheat oven to 375. Put in a large pot of water to cook the pasta. Pour oil in a 9x13 baking pan. Put the onions and potatoes in the pan, sprinkle with 1/2 teaspoon salt, add the sprigs of thyme, and mix well to coat the vegetables with oil. Bake, uncovered, fora bout 15 minutes. Vegetables should be almost tender. While vegetables are roasting, cook the pasta until just tender, drain, and set aside. Remove vegetables from the oven. Add the asparagus and the cooked pasta. Season to taste with salt, several splashes balsamic vinegar, black pepper and the fresh parsely or basil. Toss carefully until vegetables and pasta are evenly mixed. Return to oven, uncovered, for 10 minutes. Bring steaming to the table with a bowl of parmesan cheese to sprinkle on top.
serves 6
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