If you have ever seen any of my other pasta blog posts, then you might notice that I tend to use a lot of the same ingredients, but vary the recipe a bit here and there. I also tend to use what I have in the fridge rather than going and buying specific ingredients. So here is this weeks, “what can I make using the ingredients in the fridge” recipe.
- 1/4 Yellow Onion, Diced
- 1/4 Red Bell Pepper, Diced
- 1 Roma Tomato, Diced
- 1/4 – 1/2 bunch Asparagus, cut into 3rds
- 1 Chicken breast, Butterflied
- 1-2 Cups Pasta
- Olive Oil
- 1/4 Cup Heavy Cream
- 1/2 Chicken Stock Bouillon Cube
- 1/2 Lemon – Juice
- 1/4 Cup Fresh Lemon Basil (optional)
- Couple Sprigs Fresh Thyme (optional)
- 1/4+ Cup Grated cheese of choice (I had pepperjack)
- First, start boiling your water for the pasta, and chop all the vegetables.
- Butterfly the chicken breast and season.
- In a small pan, add olive oil, and cook your chicken until golden brown on both sides. Set aside.
- In a same pan or another add some olive oil, then toss in the tomatoes, onion, bell pepper, and asparagus and cook for about 5 minutes until slightly soft.
- Add the bouillon cube and 3/4 cups water. Let boil for about 10 minutes until the liquid is cut in half.
- Add in your fresh herbs, then the shredded cheese and the heavy cream. Cook for another 5-10 minutes until the sauce is thicker in consistency. By this time your noodles should hopefully be done cooking.
- Slice your chicken. Add your cooked pasta to your bowl, top with your sauce, and again top with the chicken.