Wednesday, September 30, 2009

it's cold, it's wet, gimme comfort food

Well, the weekend was a complete washout weather wise. It was cold, wet, and windy. We did get the house clean, Craig mowed the yard, I cut up a large branch that the wind took out of a tree in the front yard, nearly hitting the mo-ho, and Craig made some wonderful meals. You'll see more cooking with Craig as we're stuck indoors more often. In nice weather, we tend to cook quick and easy on the grill, but when we're stuck inside, Craig has more time to spend in the kitchen. I stumbled on this recipe, and although it's a little more time consuming than some, it turned out wonderful!
It's called Asparagus and Chicken Carbonara.
Here's the prepping. Craig managed to steer clear of the camera this time.
Here's the finished dish. Doesn't it look yummy?
And the downside is a sink full of dishes.

But it was worth it! It was sooo good! And here's the recipe.....

Asparagus and Chicken Carbonara

Yield 5 servings (serving size: about 1 1/4 cups)
Ingredients
8 ounces uncooked spaghetti
2 cups (1-inch) slices asparagus (about 3/4 pound)
1/2 cup egg substitute
1/2 cup evaporated fat-free milk
2 teaspoons olive oil
1/2 cup chopped onion
1/4 cup dry vermouth
2 cups chopped skinless, boneless rotisserie chicken breast meat
1/2 cup (2 ounces) grated fresh Parmesan cheese
3 tablespoons finely chopped fresh flat-leaf parsley
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 bacon slices, cooked and crumbled
Preparation;
Cook pasta in boiling water 10 minutes or until al dente;
add asparagus during final 2 minutes of cooking. Drain pasta mixture in a colander over a bowl, reserving 1/3 cup cooking liquid.
Combine reserved cooking liquid, egg substitute, and milk, stirring with a whisk.
Heat a large nonstick skillet over medium-high heat. Add oil and onion to pan; saute 2 minutes. Add vermouth; cook 1 minute. Add pasta mixture; stir to combine. Remove from heat; stir in milk mixture, chicken, and cheese. Place pan over medium heat, and cook 4 minutes or until slightly thick, stirring frequently. Remove from heat; stir in parsley, salt, pepper, and bacon. Serve immediately.
And it looks to be another busy week at the Salon. Today is 8:30 am to 7:30 pm. So I'm off to the shower, and then to work!

2 comments:

  1. Anonymous7:38 AM

    Haha. That's how my sink usually looks after cooking. But it does look good. Ken wouldn't eat it though. He doesn't like sparrow guts. ;)

    *hugs*

    Sis

    ReplyDelete
  2. Where does one get fresh asparagus this time of year?

    hehe, that's a line from one of my favorite British comedies, and I finally got to use it myself! That is, if using it in a blog comment counts. ;)

    Looks tasty, I may have to try it the next time asparagus is in season.

    ReplyDelete

Newest posts are first. Scroll down on the right to see a list of Archive posts and also subject posts.