Tuesday, June 14, 2016

145.4...Chicken and Asparagus Bow Tie Pasta with Mustard Thyme Sauce and Feta Cheese

For my husband’s Poker Night last week, I made all sorts of new recipes, one of them being the main dish: Chicken and Asparagus Bow Tie Pasta with Mustard Thyme Sauce and Feta Cheese. It was fabulous. I threw the leftovers in the freezer….I hope it freezes well because it was too good to waste!

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Chicken and Asparagus Bow Tie Pasta with Mustard Thyme Sauce and Feta Cheese (Serves 4)

Recipe from Phillis Carey

Ingredients:

3 boneless, skinless chicken breasts

Salt and pepper, to taste

1/3 cup flour

3 Tbsp unsalted butter

1/4 cup chopped shallots

1 pound asparagus, cut into 1-inch lengths

1 cup chicken broth

1/3 cup dry white wine or vermouth

1/3 cup creme fraiche

2 Tbsp Dijon mustard

2 tsp. chopped fresh thyme

12 oz. bow tie pasta

1 cup crumbled sheep’s milk feta cheese

Directions:

1. Trim chicken and cut into thin strips, 2 inches x 1/2 x 1/2. Season chicken strips with salt and pepper to taste. Toss chicken strips with flour, shaking off excess.

2. Melt butter in a wok or large skillet over medium high heat. Add the chicken and cook, tossing often for 2 to 3 minutes or until just about cooked. Remove chicken to a bowl using a slotted spoon.

3. Add the shallots to the pan and toss for 1 minute. Add the asparagus and chicken broth. Bring to a simmer, cover and cook until asparagus is just tender, about 3 minutes. Remove asparagus to a second bowl using a slotted spoon. Return chicken to pan along with any accumulated juices. Add the wine and simmer until chicken is cooked through, 1 minute.

4. In a small bowl, whisk together the creme fruit, mustard and thyme. Add to chicken and bring to a simmer. Stir in asparagus. Season to taste with salt and pepper.

5. Meanwhile, cook the bow tie pasta in a large pot of boiling, salted water until just tender. Drain well, reserving 1 cup of the pasta water. Toss pasta in sauce, adding pasta water as needed to thin the sauce. Toss in feta cheese and serve immediately. 

Printable Recipe

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Sunday night,  we went to Burger Night at the club. I was only half bad as I ordered a turkey burger lettuce wrapped.

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Had to get the sweet potato fries though!

Monday’s breakfast:

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My mom went home after breakfast. I met Alicia at Fashion Valley for lunch and to run some errands. We stopped at Blue Smoke Sushi Lounge for lunch. 

Spicy Edamame:

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Tuna, yellowtail and salmon sushi:

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Wasabi Roll & Marine Roll:

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For dinner, it was just my daughter and I. I took her to Brigantine. I ordered the Sole Piccata (lemon butter, capers, broccoli rabe, candied garlic, parmesan mashed potatoes):

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It was really delicious. 

My daughter and I split the Creme Brûlée for dessert.

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It was terrible. Blah.

Today’s breakfast: 

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I got my hair done this morning followed by lunch at Luna Grill. 

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Greek Salad with Chicken Kabob. Love. 

Any fun summer plans?

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