This delicious pasta dish a great weeknight option, as it doesn’t take long to prepare. I like it because it has a hearty flavor, without being overwhelmingly rich. The most challenging thing about it is a little bit of chopping, so bring out your best knives!
- 2 organic boneless, skinless chicken breasts
- 1 cup basil chiffonade (fresh basil cut into thin ribbons)
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 bunch asparagus, diced
- 3 Portobello mushrooms, diced
- 3 oz shredded parmesan cheese
- 1/4 cup Pinot Gris, or other dry white wine
- Juice of one lemon
- 1 package fusilli pasta
- 2 tablespoons extra virgin olive oil
- 2 tablespoons butter
- 2 teaspoons salt (plus more to salt the pasta water)
- 2 teaspoons black pepper
- Preheat your oven to 375 F. Lightly season the chicken breast with salt and pepper, and bake for about 35 minutes, or until cooked through.
- Heat the extra virgin olive oil in a large sauté pan. Add the onion and garlic. Cook for about five minutes, stirring occasionally.
- Add the asparagus, Portobello mushrooms and white wine. Stir occasionally until the wine has been absorbed. Turn the heat to low, stir in the basil, and keep warm.
- Boil your pasta water. When it has reached a rapid boil, add the salt, and the pasta. Cook according to package directions.
- When the pasta is finished, drain it, but reserve 1/4 cup of the pasta water and set aside. Return the pasta to the pot.
- Stir the asparagus and Portobello mixture, as well as the chicken and pasta water, to the pot.
- Add the lemon juice, butter and parmesan cheese, and stir until the cheese is melted.
- Taste the dish. Add another pinch of salt if you like.
- Garnish with fresh basil or parmesan cheese.