Cream Sauce with Chicken & Asparagus
About this recipe
Here is how you make basic cream sauce. This recipe makes enough sauce for 1 lb. pasta. Make your sauce and pasta at the same time. Start cooking your pasta when you add the cream; add 1 lb. washed and diced asparagus to the boiling pasta water when the pasta has 5 minutes left to go—don’t worry, you’ll do fine.
Place a large frying pan on the stove; turn heat to just under medium and fry:
- 2 tbsp. olive oil,
- 2-3 cloves garlic (minced),
- 1 cooking onion (diced).
When the onion looks good, add:
- 1½ lb. chicken breast (cubed into 1-inch pieces),
- 1 tsp. basil, ½ tsp. salt, and ½ tsp. black pepper.
Brown the chicken, then add:
Cover and let wine absorb into chicken for a few minutes. Then remove lid and cook until the wine has almost evaporated. Add:
- ½ cup chicken stock from a bouillon cube, or from the Chicken Soup recipe.
Cook covered another few minutes, and then uncover, reduce heat to low, and add:
- 2 cups table cream (17% MF).
Lightly simmer until the consistency looks right (I don’t know, say, 10 minutes). Then add 1 lb. cooked pasta with 1 lb. diced asparagus to the saucepan and toss with shaved Parmesan cheese. Serve with fresh ground pepper. It’s great!
- You can use chili pepper instead of black pepper.
- Instead of asparagus, try broccoli florets, peas, or cauliflower pieces.
- Table cream is also known as cereal cream, coffee cream, or heavy cream. You can also use whipping cream (33% MF).
- In case you didn’t get it the first time, add the asparagus to the boiling pasta water when the pasta has approx. 5 minutes left to boil.
- Instead of chicken, try shrimp, prawns, or scallops. With fish, use chili pepper (not black pepper) and don’t add the chicken stock or Parmesan cheese.
Fresh mushrooms work as well—add with the onions. Note: Since fresh mushrooms release water, it will take extra time for the wine to evaporate. You could also cook your mushrooms in a little butter and then add with the cream.