Monday, February 9, 2009

A recipe from a friend!

For a long time, I have been wanting to post a recipe from a guest blogger. Here it is! This recipe comes from Lauren, a friend from church. Everything she makes always looks beautiful and tastes like a million bucks! I can't wait to try this one! Thank you Lauren!!!

Penne with Chicken, Asparagus, Sun Dried Tomatoes, and Pine Nuts


12 oz. chicken breast, cut into 1-inch cubes

Salt and Pepper
2 Tbsp + 2 Tsp extra-virgin olive oil
2 tsp chopped garlic
1/2 c sun-dried tomatoes (sliced)
1 c chicken stock
2 Tbsp (1/4 stick) unsalted butter
1 Tbsp chopped thyme leaves
12 oz penne
About 8 medium asparagus (6 oz) peeled, trimmed, and cut into 1inch lengths
1/4 c chopped fresh flat-leaf parsley leaves (plus more for garnish)
1/2 c pine nuts, lightly toasted
1/4 c freshly grated Parmesan cheese (plus more for garnish)
1. Lightly season the chicken with salt and pepper and sprinkle with the 2 teaspoons of olive oil, Toss to combine and let the chicken marinate for 10-15 minutes.
2. Bring a large stockpot of water to a boil. Add a little salt into water.
3. Heat a 12-inch saute pan and then add the remaining 2 Tbsp of olive oil. When the oil is hot, add the chicken and, over medium heat, sear on both sides. Add the garlic and cook one minute longer. Stir in the tomatoes, add the stock, butter,asparagus, and thyme and bring to a boil. Season with salt and pepper to taste. Continue to cool until the sauce has reduced slightly.
4. Meanwhile, cook the pasta in the boiling water until it is al dente. Drain the pasta nd immediately combine it with the sauce. Stir in the parsley and pine nuts. Toss thoroughly to combine the ingredients.
5. Remove the pan from the heat, sprinkle the Parmesan cheese over the pasta, and toss to combine. Adjust the seasoning to taste. You can also drizzle a bit of olive oil over the pasta to give it a shine.
6. To serve, divide the pasta among 4 to 6 large heated bowls. Garnish with additional chopped parsley and pass additional Parmesan cheese. Serve immediately.
Yield: 4 to 6 servings
*Lauren note!*
It serves way more than 4-6 I think! Unless you're having over the biggest loser contestants before the show starts :). Also, Drew and I agreed that more sun-dried tomatoes would make it even better! The recipe says you really can't do anything except maranate the chicken ahead of time, but maybe you can figure something out. We had tons of left-overs and it tastes great heated up the second day! Hope you enjoy!!!

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