Hello blogees, blogettes, and blog readers! I hope you brought your appetite today because this entry is going to be yummy. I am going to share with you one of our top five favorite recipes that has been whipped up in the Fischer Kitchen thus far. Over the next several weeks or months (let’s be honest, I’m just acting like I have an official timeline created) I am going to be sharing some amazingly delicious and fun recipes that Matt and I deem blog worthy. You may have picked up on the fact that the themes of my blog entries vary; sometimes it’s stories, sometimes reflections, sometimes it’s FOOD, sometimes it’s serious, sometimes its ridiculous, sometimes it makes one cry, sometimes it makes one giggle…. just kidding about the crying part. Well, as far as I know anyway. But that is a little sneak peak into where this blog is headed: multi-purpose and multiple subjects. That being said, this is our first food entry and believe me, its no waste of your time! This recipe is so tasty, wholesome, and not very difficult to make. If you cook regularly and get tired of the same old recipes, then this is for you! If you are new to cooking and feel like living on the wild side, this is for you! If you are just looking for a recipe to cook an impressive dinner for a loved one (perhaps with alternative motives in mind?) then this is for you! Get excited. I combined a few recipes together that I found online and came up with this. Without further ado, may I present to you:
3 chicken breasts cut into bite size pieces
1 bunch asparagus, trimmed and cut into 1 in pieces
4 garlic cloves, chopped
A stick of butter…you won’t use it all, but you will use pieces of it frequently. You can add more or less depending on how much or want, or how super disciplined you are. ha.
Garlic Powder to taste, or 2 tsp
Salt, I prefer Kosher, about 2 tsp
Onion Powder to taste, or 2 tsp
Penne Rigate, multi-grain pasta
2 tablespoons olive oil
2 tablespoons butter
1/4 onion, minced
2 tablespoons balsamic vinegar
2 teaspoons chicken bouillon granules
1 cup heavy cream
1/3 cup grated Parmesan cheese
These ingredients are not hard to find. Your chicken, asparagus, and garlic are all fresh, common items in the store and you or your mother most likely have butter, garlic and onion powder, chicken bouillon, and salt. You can use any pasta you have on hand, although we believe Penne Rigate compliments it beautifully. Stroll over to the dairy section to find your heavy cream and Parmesan cheese, and if you don’t already have Balsamic Vinegar dressing, go borrow some from any college girl’s frig.
1. Begin by prepping your veggies and meat. Mince 1/4 of an onion and set it aside. Rinse, dry, and chop the asparagus into 1 inch pieces and set aside. Peel and chopped your 4 garlic cloves into small slivers and add it to your asparagus. Rinse and cut your chicken breasts into bite size pieces and set aside.
2. Next, begin cooking the sauce so that it has time to simmer while cooking the meat and pasta. Heat about 2 tbsp of olive oil and 2 tbsp of butter in a saucepan over medium-low heat. Add in the minced onion and give it a few stirs. Keeping it over medium-low heat, allow it to caramelize about 15 minutes until it is a dark, golden brown color. This smells amazing! (While this is cooking, cook pasta according to box directions, al dente. I used about 3/4 of a box…use as much as you’d like.) After the onions have caramelized, stir in the balsamic vinegar and cook and stir for 1 minute before adding chicken bouillon and cream. Stir in chicken bouillon and cream. Bring this to a simmer, stirring occasionally. Once it begins to simmer, turn down heat to low and stir in Parmesan cheese until well blended and no longer stringy. Allow it simmer on low until meat and pasta are done.Will turn a light yellow color.
3. While sauce is simmering, place a skillet over medium-high heat and add 3 tbsp of butter. Once it is very hot, add chicken and sprinkle with garlic powder, onion powder, and salt. Give it a generous sprinkling. After a few minutes, flip the chicken and sprinkle again with seasonings. Once the chicken is cooked through, aka no longer pink in the middle, remove from skillet and set aside on a plate.
4. In the same skillet, add some olive oil or butter, or both, and throw in chopped asparagus and garlic, being sure to stir it around as it cooks. The heat should still be high and you will hear lots of sizzling going down! After a few minutes, or once it is tender, add chicken to the asparagus and turn down the heat. Allow the flavors to mix for a minute or so, then remove from heat.
5. Dish up some pasta on a plate, and top with chicken mixture. Then take a spoon and drizzle sauce over top. The sauce is rich and buttery, so not much is needed. Serve and eat it while warm and savor the unique taste of the balsamic dressing that mixes beautifully with the garlic, cheese, chicken, and asparagus. Red wine goes fantastically well with this dish :). A few wholesome ingredients and a lot of love (aaand a good bit of butter…although less than what Paula Deen would use) come together to create an incredible dish that will please most anyone.
I dare you to try it. If you take the challenge, let me know how it goes. Did you change and adapt anything? If so, what?