another perfect pair…

ava & isla…

me & him…

and chicken & penne with asparagus in a light butter parmesan wine sauce…

another perfect pair!

before i get to cleaning the house again tonight – thought i’d share dinner with you. mister took the girls christmas shopping for mama, so i have the house to myself for a bit. i wish i could just shut the lights off & go to sleep, but the mess refuses to disappear. so, while cinderella plays for the 600th time in the background, i shall share this little recipe with you.

first things first…

thaw two large chicken breasts (this easily fed our family of four)

put out a large skillet & fill your big ol’ stock pot with water

grab two shallow dishes for coating your chicken
in the first, mix an egg & a little milk
in the second, create a breadcrumb mixture
(for all you newbies to this blog, i will again apologize, that i’m a taster, an experimenter & rarely a measurer – so with that, good luck!) 🙂

in that mixture, i combined about:
1/4 c. plain breadcrumbs
several cranks of cracked pepper
1 tsp of garlic powder
2 tbsp grated parm cheese
1 tsp italian seasoning

using kitchen shears, cut your chicken into tender-sized pieces
(i do this for portion control & even cooking)

bring your skillet up to medium/low heat & your stock pot up to a rolling boil

add about 2-3 tbsp of olive oil & butter to your skillet

once your water is boiling, toss in about 2-3 c. penne & 1 tbsp salt, stir
cook for about 8 mins

coat your chicken pieces with the egg mixture, & then dredge in the breadcrumb mixture. place them in the skillet to brown evenly on each side. i’d say this takes less than 15 mins
(once they are browned i turn the heat down as low as it can go & place a lid on it, so any little bit that may not be done yet has the chance to cook fully without drying the chicken out)

after 8 mins, add 1 inch sized pieces of uncooked/frozen asparagus to your pasta – no need to drain, just toss it right in to cook with the the pasta. keep it boiling.
be sure not to use the tough ends of the asparagus.
the “frilly” ends are tender & delicious though – toss that part in for sure!
let that boil for another 6 mins or so…

drain the pasta/asparagus.

in the stock pot – heat a stick & a half of butter with two cloves of garlic
(i smash them, but leave them in tact, so i can fish them out once the butter is seasoned.
i don’t like leaving chunks of garlic in my butter/oil).

add about 1/2 c. white cooking wine to your butter.
(make sure the temp is moderate enough to cook the alcohol off, but not burn your butter.)

toss the pasta & asparagus back into the stock pot, coating evenly with your sauce.

last & happiest step…sprinkle generously with fresh parmesan cheese.
voila! done.

enjoy this yummy dish!

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