I am in transition. I see flowers, blooming trees and lovely little birds. What should I do? Make food to keep me in this perfect mood. I cannot wait to have my garden vegetables ready to help me create new delicious recipes or old favorites. Tonight I decided on a combination of both. Truth is I am still on my “only go to the grocery store once a week kick”. This might have a bit to do with me being like a loose cannon in a grocery store. Imagine if I had unlimited amounts of money…wow, that would be crazy! But I digress, I have limited time, limited money and a family to feed!
1 medium zuchinni cut into thin strips (2 inches long by 1/4 inch thin)
1lb asparagus but into 2 inches pieces
1 medium onion thinly sliced
2 cups spinach roughly chopped
1 1/2 pound boneless and skinless chicken breasts cut into bite size pieces
1 teaspoon crushed red chili peppers (optional)
1 cup dry white wine (I used a sauvignon blanc…it’s worth mentioning because I only really like chardonnay!)
Splash cream (optional) about 1-2 tablespoons
Parmesan cheese for serving
1 pound cooked wholewheat pasta (you will have plenty leftover)
1/2 cup pasta water
In a large saucepan, heat 1 tablespoon olive oil and crushed peppers if using. Add your chicken and cook until no longer pink. You may have to do this in 2 batches. When your chicken is cooked, set it aside and cover with foil to keep warm. In the same pan, add 1 tablespoon olive oil and your onion. Cook on medium heat for 3-4 minutes until soft and fragrant. Add your zuchinni and asparagus, mix well with your onions and then add your wine. Bring this to a gentle simmer and cover. You are not looking to truly reduce your wine but steam your vegetables in the wine. Cook for 5-10 minutes. The cook time really depends on how you like your vegetables, we like ours with a bite to them, not mushy. When your vegetables are to your liking add your chicken and mix everything well. Add your cream, salt and pepper to taste. Bring to a gentle boil for 2-3 minutes. Serve over your pasta.
Here is a look:
Note: I used capellini pasta, I didn’t like it. I would use a thicker noodle next time. The capellini was too small and didn’t hold the sauce in my opinion.
Printer friendly: Spring Fling Pasta
Peace and spring,