Recipes
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.
Instructions
Place a large frying pan on the stove; turn heat to just under medium and fry:
- 2 tbsp. olive oil,
- 1 cooking onion (diced),
- 2-3 cloves garlic (minced, or added whole and removed before browning).
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:
- ½ cup white wine.
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!
Notes
- 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.
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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.
