I just love fresh Asparagus in the Springtime. This asparagus was grown about 20 miles from my house. My brother's mother-in-law grew it her garden, and gave it to us. Because of our record breaking temps in March, we get to eat fresh Asparagus, grown locally in April. The last Asparagus we had a couple of weeks ago was grown in Peru, the country, which had no flavor. I really try not to buy produce not grown in the USA, except for avocados and limes, which I can never find grown in the USA. Maybe I need to trek to Whole Foods, which is over an hour away!
For some reason, I love fresh Asparagus paired with pasta. Throw in a little chicken, mushrooms (optional), garlic, and herbs, add a lemon juice and you have dinner. The asparagus was wonderful , crunchy and full of flavor, especially with the lemon juice. Find your self some fresh locally grown Asparagus and make this wonderful dish of Springtime flavors. Enjoy!
Chicken, Asparagus and Mushrooms with Lemon over Farfalle
Ingredients
1Tbsp butter or Smart Balance (I used Smart Balance)
1Tbsp olive oil
8 oz, chicken breasts, diced.
2 large cloves of garlic, thinly sliced
2 large cloves of garlic, thinly sliced
8 oz, sliced mushrooms
1/2 c white wine
1lb of fresh asparagus, cleaned, cut in 2 in. pieces
1 tsp of oregano
1lb of fresh asparagus, cleaned, cut in 2 in. pieces
1 tsp of oregano
1 lemon, juiced
Farfalle, cooked to al dente
Grated Parmesan cheese
Farfalle, cooked to al dente
Grated Parmesan cheese
Directions:
Heat frying pan to med-high heat. Add butter and olive oil, saute chicken until thoroughly cooked and lightly brown, 5-7 minutes. .Remove from pan.
Saute garlic for 2
minutes. Add a little more oil to pan, if needed. Add cleaned, cut asparagus,
sliced mushrooms, wine, and oregano, saute for about 5 min, until it turns a
darker green, till crunchy. Return
cooked chicken to pan. Add lemon juice and heat through about 1-2 min. Serve
over cooked Farfalle, and top with grated Parmesan cheese.
l linked up my recipe to Brandie@The Country Cook's Weekend Potluck#14
Stop by and say Hi to Brandie!
I love that smart balance we use it too! This dish is perfect for us and the healthy prep is singing my song! NICE ONE!
ReplyDeleteThis comment has been removed by the author.
DeleteClaudia,
ReplyDeleteI love this dish, healthy and easily prepared, especially with the asparagus.
Have a great weekend, and don't work too much!
Yum! This sounds like a perfect healthy dinner! I love that asparagus is all over the place now, its one of my favorite veggies. I'm with you too about Whole Foods, the closet one to me is about an hour too! Its worth it though for a lot of my favorites to stock up on :)
ReplyDeleteWe love asparagus, and try to have it often, when it's in season.
DeleteI am the same way when it comes to produce, it is just not the same when it comes from another country (with the exception of Mexico because it is close to TX). I really like the ease of preparation here as well as the tasty results. A few well selected ingredients and seasoning and it is on the table! Well done!
ReplyDeleteTina,
DeleteI love your new picture. Simple pleasures are the best!
Have a great weekend.
I just learned to love asparagus a few years ago...I had only tasted the icky canned ones growing up! I would gobble this pasta up...but still haven't convinced my other half that asparagus is a good thing!! I buy all my avocados from Mexico...they are always creamier in my experience.
ReplyDeleteWendy,
DeleteFresh asparagus is the best. I remember that icky asparagus in the can, too. if Michael won't eat the asparagus, then it is more for you.
Happy Saturday Becky! Love when the asparagus are in season, I've been buying one or two bunches a week. I love them with pasta too, if I'm not in the mood for meat I will mix them to a cold tortellini salad. I'm in the kitchen cooking today, but I just wanted to let you know to be on the look out for a package.
ReplyDeleteHugs,
-Gina-
Gina,
DeleteI left a vm on your phone. I got the package and the wonderful macarons. Scott was eating them, as soon as I opened the box. They are so delicious, and cute. Thank you so much for thinking of me.
Hugs
SO delicious and beautifully plated, Becky!! These last two posts would be big hits for dinner in the Berg house...thanks for the wonderful recipes :)
ReplyDeleteLizzy,
DeleteI'm glad that you like these recipes. We eat a lot of chicken in our house, so we are always looking for new recipes for chicken:)
Hi Becky-I love all the ingredients...mushrooms, and asparagus...the farfalle is the best choice you could use for this type of light, spring pasta. It gives a perfect balance for the yummy veggies! Nicely prepaired, and totally delicious:DDD
ReplyDeleteThank you for your kind words on my blog!
Elisabeth,
DeleteYou are a dear friend, and I hope that your wrists are better. I love to make light, Spring pastas:)
Thanks for the dinner idea for tomorrow night.
ReplyDeleteI made a fattened and a little different version of this the other week! I'm going to have to try yours for a lighter treat! Thanks for sharing, it looks wonderful.
ReplyDeleteTried this tonight and really liked it. Next time I think that I will mix the pasta into the chicken mixture instead of serving over the pasta.
ReplyDeleteBecky, this is my kind of pasta..Love the combination that you use, like really love! Great looking dish..thanks for posting it...got to try it soon!
ReplyDelete