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Creamy Asparagus Pasta with Sun-Dried Tomatoes Pastas By: Melanie Barnard



Here is a dish that looked very delicious and not too complicated to make, I hoped! Love Pasta, love Boursin Cheese, and Asparagus, come one whats not to love! This is a dish I definitely had to try.

As we are meat eaters in our family, I thought it would be a nice twist to add some meat. So I pulled out a pack of vacuumed sealed grilled chicken I prepared last week, and let that defrost so I could add to the pasta later. So proud of myself that I had this chicken already prepared, from the nights that I cooked up batches of meat for later use; so it really does work lol! Check out my food ramblings for food preparedness! A Girl Guide is ALWAYS prepared!

OK these are the ingredients.
1 box farfalle (bow-tie pasta)
2 cups diagonally sliced thin asparagus (1 inch)
1 (5.2- to 6.5-oz.) pkg. garlic and herb spreadable cheese, such as Boursin
3/4 cup drained sliced oil-packed sun-dried tomatoes
1/2 cup grated Parmesan cheese
1/2 cup white wine or lower-sodium chicken or vegetable broth, (I used Riesling white wine)
1 teaspoon chopped fresh thyme
1/2 teaspoon pepper
1-2 Breast of Chicken, (depending on how many guests.)

The pasta is straight forward enough..just follow the instructions on the packet. About 1-2 Min's before pasta was ready to be drained, (depending on size of your Asparagus), I add the Asparagus to the pasta and allowed to cook.

While the pasta is cooking, cook up your chicken however you like it. Cut into strips either before or after you cook it and add later to the pasta. As I mentioned earlier I took out a pack of vacuumed sealed chicken I had already cooked last week, so I allowed that to defrost earlier in the day. While my pasta was cooking, I bunged the defrosted chicken into the microwave to heat up. Not too much mind you, as I had already pre cooked it. Just enough to heat through nicely. c

Once my pasta/asparagus was cooked and drained, I added the Boursin cheese to the pot and stirred in until the cheese was melted. At this point I diverged a little from the original recipe and added 1/2 cups of grated Parmesan cheese for an extra cheesy flavor. Holding off on the parsley and the additional 1/2 cup of grated Parmesan cheese for now, I then added all the other remaining ingredients including the chicken.

Once plated, I sprinkled the 1/2 cup of Parmesan cheese and parsley over the dish and bingo bango, an awesome pasta dish was had by one and all! Along with a nice glass of Riesling, and what could be sweeter!

As alwasy, credit where credit is due. I found this recipe listed on the Cooking Club of America site.

Check it out.
Creamy Asparagus Pasta with Sun-Dried Tomatoes Pastas By: Melanie Barnard

A tavola non si invecchia  
(You don't age while seated for a meal.)
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