I'm not a chef but I do enjoy cooking and trying out new recipes. A few weeks ago I was getting ready to make lunch and I looked to see what we had to cook. I was out of a few ingredients for my normal stand by dishes so I improvised and came up with my own recipe. I call it Pasta alla Igor...I know it's a strange name but I decided to name it after my brother-in-law who rarely uses recipes and just mixes together ingredients he thinks will be good together.
I hope you enjoy the recipe!
Prep Time:
10
Cook Time:
40
Ready In:
50
Servings
6
Ingredients
- 6 Large Asparagus Stems
- 1 Cup Heavy Cream
- 1/2 Onion Chopped
- 3/4 Cup of Peas (Frozen or Canned)
- 2 Chicken Breasts (Optional 1 TSP of Butter for Cooking Chicken)
- 1 TSP of Butter
- 12 OZ Box of Medium Shell Pasta
- 3 Quarts of Water
Directions
- Cook Chicken Breast as preferred (I use 1 TSP of melted butter in a skillet and cook thoroughly).
- Add 3 quarts of water to a large pan and allow to boil. Once the water has started to boil, add the pasta and cook for 10-12 minutes. After the pasta has cooked, drain the pasta and return it to the pan.
- Cut the asparagus stems 1" from the bottom and discard the end. Cut the remaining stem into thirds (or smaller).
- Using a steamer, add (frozen) peas and asparagus stems into pot and let steam for 3-4 minutes or until soft. After the vegetables have softened, remove from heat and cover.
- Once the Chicken is cooked, chop it into small bite sized pieces.
- After chopping the chicken, chop half an onion into small pieces.
- In a large sauce pan, add 1 TSP of butter and allow to melt. Once the butter has melted, add the chopped onion. Continually stir onion until cooked (and turns translucent).
- After the onion is cooked, add 1 cup heavy cream and stir. Add vegetables and chopped chicken. Leave on medium heat for 2-3 minutes. Stir in 1/3 cup of grated parmesan cheese. Cover sauce pan and remove from heat.
- Allow sauce to sit for 2 minutes then mix with pasta.
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