Ingredients
-
4
-
1/4
-
1
-
2
-
4
-
1/4
-
2
-
1 1/2
-
1/2
-
1/2
-
1
-
1
-
1/2
-
1
-
1
Directions
Chicken Asparagus Pasta, This recipe is based on one online from the Oregon Fryer Commission, submitted by Michael Butowitsch in Grants Pass, Oregon , This recipe is based on one online from the Oregon Fryer Commission, submitted by Michael Butowitsch in Grants Pass, Oregon
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Immerse the Sun-Dried Tomato in the Boiling Water to Reconstitute Them; Set Aside. |
|
2
Done
|
Cook the Linguini According to Package Directions. |
|
3
Done
|
While the Pasta Is Cooking, in a Saut Pan Over Medium Heat Melt the Olive Oil and 1 Tablespoon Butter. |
|
4
Done
|
Cook the Shallots Until Theyre Soft, Then Add the Garlic and Saut For 1 Minute. |
|
5
Done
|
Add the Chicken Tenders and Cook For 4 Minutes. |
|
6
Done
|
While Tenders Are Cooking, Remove Reconstituted Tomatoes from Water, Reserving the Liquid, and Chop the Tomatoes. |
|
7
Done
|
Turn the Meat Over and Add the Chopped Tomatoes, Reserved Liquid, Remaining Butter, the Thyme, Rosemary, Pepper Flakes, Lemon Zest and Slices, and the Asparagus; Stir to Coat and Saut All For 7 Minutes or Until Asparagus Is to Preferred Texture. |
|
8
Done
|
When the Pasta Is Done, Drain It Then Pour It Onto a Serving Platter; Arrange the Sauted Chicken Pieces Around the Edges and Pour the Sauce Over the Pasta. |
|
9
Done
|
Garnish With Basil, Pine Nuts, and Parmesan and Serve. |
