KY Kates Asparagus Chicken with Angel Hair Pasta
CATEGORIES
INGREDIENTS
  • 1 pound of fresh asparagus, washed and cut into 1-2 inch pieces
  • 1/4 cup olive oil
  • 1-2 Boneless Chicken Breasts or 5-6 boneless chicken tenders
  • Minced garlic, to your taste
  • 3 TBSP chopped onion
  • 1/4 of a green bell pepper
  • salt
  • pepper
  • 1/4- 1/2 tsp basil
  • 1 cup of heavy cream
  • 1/2 cup evaporated milk
  • 1/2 cup milk
  • 1/2 cup Kraft Shredded Parmesan, Romano, and Asiago Cheeses (in the plastic container with the shaker on the top)
  • 1/4-1/3 cup finely shredded asiago cheese
  • cornstarch
  • angel hair pasta
DIRECTIONS
  1. Start boiling the water for your angel hair pasta.
  2. Saute together:
  3. 1-2 Boneless Chicken Breasts or 5-6 boneless chicken tenders that have been cut into small pieces in
  4. 1/4 cup olive oil.
  5. Add toward when the chicken has turned white:
  6. Minced garlic, to your taste
  7. 3 TBSP chopped onion
  8. 1/4 of a green bell pepper
  9. salt
  10. pepper
  11. 1/4- 1/2 tsp basil
  12. Mean while, in the microwave, heat up:
  13. 1 cup of heavy cream
  14. 1/2 cup evaporated milk
  15. 1/2 cup milk
  16. about 1/2 cup Kraft Shredded Parmesan, Romano, and Asiago Cheeses (in the plastic container with the shaker on the top)
  17. 1/4-1/3 cup finely shredded asiago cheese.
  18. If it isn't as thick as you would like it after it is heated and stirred, add just a little cornstarch to cold water, and then add to the cheese sauce. Set aside.
  19. When the chicken is almost done, add the asparagus to the pan. Drop your angel hair pasta into the water. By the time the asparagus is done, the angel hair pasta will be done.
  20. Dump the angel hair pasta into a colander to drain. Add the cheese sauce to the chicken/asparagus mixture. Heat through.
  21. Serve the chicken/asparagus over the angel hair pasta. (Do not mix the sauce and pasta together before serving.)