I recently rediscovered this recipe in a cookbook I wrote as a wedding gift for my dear friend Stephanie. Apparently I made this all the time in my 20s, before I got it in my head that butter + cream sauces are bad for you. Thirty years later, I know better. It is rich, but natural and exceptionally delicious. I’m not saying eat this every day, but man what a treat.
You can also vary this dish easily, substituting mushrooms, peas, or spinach for the asparagus, even using a can of low-fat evaporated milk in place of cream if you wish. The rosemary is really key, but you can swap it for herbs de Provençe, thyme or any herb you prefer.
Chicken Rosemary Pasta
Ingredients
- 1 pound chicken thighs or breast boneless
- 4 -6 cloves garlic
- 4 tablespoons butter
- 1 bunch asparagus
- 1/2 cup chicken stock
- 1 teaspoon dried rosemary
- 1 1/2 cups heavy cream or substitute half & half or evaporated milk
- 1/2 cup Parmesan, grated
- 1 box penne rigate
Instructions
- Cut the chicken into bite-sized pieces.
- Peel and crush gently or halve the garlic cloves.
- Cut the asparagus into small pieces, about 1/2 inch or smaller, leaving the tips intact.
- Melt 2 tablespoons butter in a skillet.
- Add chicken and garlic to the pan and cook until chicken is browned.
- Remove the chicken to a plate.
- Melt the rest of the butter in the skillet. Add the asparagus and cook until bright green, about 2 minutes. Remove to the plate with the chicken.
- Meanwhile boil water and cook the pasta.
- Add the chicken broth to the pan and scrape up any brown bits into the sauce.
- Crush the rosemary in the palm of your hand to break up and release the aromas. Add to the pan.
- Add the cream and cook on medium-low for 2 or 3 minutes. Do not allow cream to boil.
- Add half the Parmesan to the sauce, stir, then add the chicken and asparagus and warm through on very low heat.
- Drain the pasta and add to the sauce. Mix well. Top with remaining grated parm, salt and pepper to taste.