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Tasting Notes

Pasta with Asparagus and Chicken

 
Ingredients:

1 bunch young asparagus
18 oz spaghetti
4 oz boneless, skinless chicken breast
1/2 cup whipping cream
1 tbs fresh lemon juice
1/4 tsp grated lemon rind
Salt and freshly ground pepper to taste
Warm bread and herb butter to accompany

 
Preparation:

Bring a large pot of water to a blanch the asparagus. Trim and wash the asparagus. Cut the chicken breast into thin strips. Blanch the asparagus for 2 minutes and then refresh. Reserve the hot water and cook the pasta to instructions. Cut the asparagus into one inch. While the pasta is cooking, sauté the breast in light olive oil for 2 minutes. Add the cream, lemon rind, asparagus, and lemon juice. Season with salt and pepper and cook over low heat for 3-4 minutes. Toss the pasta with the sauce and serve at once.

Serves 4.

 
Recipe provided by Anthony Dias Blue

 
 

Tasting Notes—October 1998

 
 
This page created October 1998

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