Chicken:
– 3 chicken breast split in half
– 2 Tbsp stone ground mustard
– 2 Tbsp lemon olive oil
– 1 tsp onion powder
– 1 tsp sweet paprika
– 1 tsp dried thyme
– 1 tsp grated garlic
– 1 tsp lemon zest
– Salt and pepper to taste
Pasta:
– 1 lb pasta (I used fresh, homemade pasta)
– 1 bunch of asparagus, cut into 2-inch pieces
– 1 1/2 cups fresh peas
– 1 can quartered artichoke hearts, drained
– 1 bunch parsley, finely chopped.
– 3/4 cup chicken stock
– 1/2 cup heavy cream
– 1/2 cup Parmesan
– 3 Tbsp butter
– Salt and pepper to taste
Mix the chicken marinade ingredients in a bowl and coat the chicken breast. Refrigerate for 1-8 hours.
Turn the oven on to 325°F. Heat some olive oil in a skillet on medium heat. Brown the chicken breasts on both sides, place on a baking tray and stick it in the oven for 15-20 minutes until cooked through.
Blanch the asparagus and peas and place them in an ice bath.
Turn the stove down to medium heat. In the same skillet the chicken was cooked in, add butter and stir until melted. Add the chicken broth and scrape any golden bits from the bottom of the pan and bring to a simmer. Add the heavy cream and heat through. Mix in the Parmesan and add the blanched veggies and artichoke hearts.
While you’re working on the sauce, boil the pasta until it’s 90% done. Once the sauce is done add in the pasta and a little of the pasta water. Toss until pasta is fully coated, garnish with parsley and more Parmesan, and serve.
Remove chicken from the oven, garnish with parsley, and serve.
3 Comments
Can you share the pasta recipe?
The pasta and focaccia look incredible.
Chicken and pasta recipe
Chicken:
– 3 chicken breast split in half
– 2 Tbsp stone ground mustard
– 2 Tbsp lemon olive oil
– 1 tsp onion powder
– 1 tsp sweet paprika
– 1 tsp dried thyme
– 1 tsp grated garlic
– 1 tsp lemon zest
– Salt and pepper to taste
Pasta:
– 1 lb pasta (I used fresh, homemade pasta)
– 1 bunch of asparagus, cut into 2-inch pieces
– 1 1/2 cups fresh peas
– 1 can quartered artichoke hearts, drained
– 1 bunch parsley, finely chopped.
– 3/4 cup chicken stock
– 1/2 cup heavy cream
– 1/2 cup Parmesan
– 3 Tbsp butter
– Salt and pepper to taste
Mix the chicken marinade ingredients in a bowl and coat the chicken breast. Refrigerate for 1-8 hours.
Turn the oven on to 325°F. Heat some olive oil in a skillet on medium heat. Brown the chicken breasts on both sides, place on a baking tray and stick it in the oven for 15-20 minutes until cooked through.
Blanch the asparagus and peas and place them in an ice bath.
Turn the stove down to medium heat. In the same skillet the chicken was cooked in, add butter and stir until melted. Add the chicken broth and scrape any golden bits from the bottom of the pan and bring to a simmer. Add the heavy cream and heat through. Mix in the Parmesan and add the blanched veggies and artichoke hearts.
While you’re working on the sauce, boil the pasta until it’s 90% done. Once the sauce is done add in the pasta and a little of the pasta water. Toss until pasta is fully coated, garnish with parsley and more Parmesan, and serve.
Remove chicken from the oven, garnish with parsley, and serve.