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Chicken-Asparagus Pasta

Posted by Joni in Food & Drink

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I decided I was tired of rice so I scrapped my original idea to make a chicken and rice casserole. I just browned my chicken thighs and then brown the following vegetables: asparagus, celery, mushrooms, and onion, in oil and butter. Then I dumped in a box of rotini pasta and 2 cups of vegetable broth, returned the brown chicken thighs to the pan put a lid on it and I’m steaming it for 25 minutes. Right before it’s done I’m gonna stir in a little cream so I’ll have a nice pasta casserole. I’ll post a picture when it’s finished. I hope it turns out good, or at least edible, because it’s what I will be eating for the next few days. I used my Sunny Paris Penzeys spices blend on the chicken thighs and on the vegetables along with some all purpose Greek seasoning. No salt of course. And my vegetable broth is always either low or no sodium. Recipe and cooking times below.

Ingredients
4 chicken thighs, bone-in, skin-on
1 bunch asparagus, cleaned and cut into one inch pieces
1 small white onion, sliced thinly
3 stalks of celery, sliced
1 cup mushrooms, sliced
All Purpose Greek Seasoning
Garlic powder
Penzeys “Sunny Paris” spice blend
2 tablespoons olive or grapeseed oil
2 pats butter
2 cups vegetable or chicken stock
1/2 cup heavy cream [optional]

PREPARATION

  1. Season chicken thighs with Greek seasoning and Sunny Paris spice blend
  2. Heat large skillet over high heat, add oil and one pat butter
  3. Brown chicken thighs, turning once after 4 minutes (8 minutes total time in the pan)
  4. Remove browned chicken to platter
  5. In same skillet, on medium heat, add second pat of butter and more oil if needed
  6. Sauté asparagus until tender, about 4 minutes
  7. Add onions, celery and mushroom’s, continue cooking another 4 minutes or until onion and celery are translucent
  8. Add your favorite pasta (I used rotini) to the skillet and stir to combine
  9. Add the vegetable or chicken broth/stock to skillet and bring to a boil
  10. Once the mixture starts to boil, return chicken thighs to skillet, turn heat down and simmer until pasta is al dente, about 18-20 minutes
  11. Add one-half a cup of heavy cream if desired for extra richness; stir to combine

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