December 23, 2009

Quick Bite: Asparagus Chicken Linguine

This recipe works well in the same week as the chicken potato chowder as you can use the other half of a chicken. Tired of the bird? Leave it out. Want to give the recipe color? Add some chopped red bell pepper. Either way, this simple dish is a fast dinner and full of flavor.

1 package of Trader Joe's Spinach Chive Linguine
1/3 of a yellow onion, sliced
10 spears of asparagus cut (ends trimmed off)
1/2 pack of frozen green peas
1 tablespoon of olive oil
1/2 cup of grated parmesan
1/4 cup dry white wine
2 cups of cooked shredded chicken
Salt & coarse pepper to taste

Cook pasta per the directions on the label. Meanwhile, heat olive oil in a medium skillet and add the onions and asparagus. Stir in wine and cook vegetables until almost tender. Add the peas and chicken and cook until thoroughly heated. Put chicken mixture over cooked pasta and top with parmesan, salt and pepper. Serve family style!

No comments:

Post a Comment