Fusilli and Chicken with Fresh Portobello Mushrooms, Asparagus and Basil

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!

You’ll need:

  • 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
  1. 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.
  2. Heat the extra virgin olive oil in a large sauté pan. Add the onion and garlic. Cook for about five minutes, stirring occasionally.
  3. 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.
  4.  Boil your pasta water. When it has reached a rapid boil, add the salt, and the pasta. Cook according to package directions.
  5. 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.
  6. Stir the asparagus and Portobello mixture, as well as the chicken and pasta water, to the pot.
  7. Add the lemon juice, butter and parmesan cheese, and stir until the cheese is melted.
  8. Taste the dish. Add another pinch of salt if you like.
  9. Garnish with fresh basil or parmesan cheese.




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