Wednesday, May 4, 2011

Accidental dinner--penne rigate & asparagus

Oh boy, this will be tough to put into recipe form. I'll just plunk down what I did and go from there. So good, I want to be sure and remember how to put this one together.

Defrost 5 boneless, skinless chicken thighs in the microwave. On medium high heat, season with salt and pepper and cook thighs for about 4-5 minutes on each side. Put into ziplock baggie with 1/4 c Rub with Love Garlic Sauce.

Cook 2-3 cups of penne rigate, drain
Prep fresh asparagus: snap off ends and trim into 2" lengths
Shred 1/2 c. Parmesan cheese
Cut 4-5 strips of turkey bacon into into slim strips
slice about 1- 1 1/2 c of button mushrooms
2 cloves minced garlic
1/4-1/2 c cream
chicken broth
dry white wine

Add turkey bacon strips, asparagus, two cloves of minced garlic, and mushrooms to preheated skillet (with a good drizzle of olive oil) on med - med high heat. Saute for a minute, add a few Tablespoons of chicken broth and white wine. Cover and let cook for 3-4 minutes.
While this is cooking, remove chicken thighs from baggie, slice into 1/2 inch strips.
Add chicken, 1/4- 1/2 cream, shredded Parmesan cheese.
Cover for 1-2 minutes.
Toss together well and serve.

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