10/10/12 ChefElla's Chicken & Asparagus Pasta

CHEFELLA'S CHICKEN & ASPARAGUS PASTA

I like spaghetti.  I would eat it everyday if my parents let me.  I like spaghetti with red sauce, cold spaghetti, spaghetti noodles with butter, or even spaghetti out of the refrigerator.  The problem with this is my parents do not love spaghetti as much as I do.  Lucky for me I have the perfect recipe.  This is a recipe that might not be your favorite, but your parents will love it.  It does have all of my favorite things in it, asparagus, parmesan cheese, olive oil, chicken and of course noodles, and I even added some tomatoes for my parents.  For this recipe you will need to use the stove and the oven.  If you are not allowed to use the stove or oven by yourself you can have your mom or dad help.

1.  Wash your hands.

2.  Get a stock pot, a pasta strainer, a large sauté pan, a blender or food processor, a heat proof spatula
     or wooden spoon, measuring spoons, aluminum foil, and
     measuring cups.

Ingredients: (This recipe will make four servings)

1 1/2 Cups    Dried Whole Wheat Pasta, Elbow, Penne, or Farfalle (bow-tie) pasta will all work for this
                    recipe.

6                  Large cloves of fresh garlic.

                    -Garlic has a paper like coating.  Break off 6 large pieces (cloves) of garlic.  Put them on a 

                    cutting board and hit them with a rolling pin or mallet (kitchen hammer).  Do not smash

                    them.  This will break the paper shell on the garlic.  Remove the cloves from the paper.
4 oz              Asparagus spears, cut into 1/2 inch pieces.
                   -Make sure you cut off the white part of the asparagus because it is too hard to eat.

1/2 Cup        Extra Virgin Olive Oil.
1/4              Medium Red Onion, chopped

1/2 Cup       Parmesan Cheese

3 Tbl.           Lemon Juice     

1 Tbl.           Parsley Flakes         

1 tsp.           Salt, Kosher or Sea Salt

1/4 tsp.        Black Pepper

8 oz.            Roasted or Grilled Chicken, Medium Diced.         

                  -Medium dice is about the same size as a dice from one of your games.

1                 Medium Tomato, Small Diced.  If you want you could also use 1 cup of Grape Tomatoes

                   cut in half.

                  -Small diced is about half the size of your diced chicken.

3.  First, heat your oven to 400F. 

4.  While your oven is heating, take a medium sized piece of aluminum foil and put it on the counter.
     Put your garlic on the foil with 1 tablespoon of olive oil.  Fold up the foil so the garlic is enclosed in
     the foil pouch.  Roast in the oven for 30-40 minutes.

5.  Fill your stock pot 3/4 full with cold water.   Put the pot on the stove and turn the heat on high.
    When the water comes to a boil add your pasta and cook for the recommended cook time on the
    box.  When your pasta is finished put your pasta strainer over the sink and pour the pasta into it.
    - Be careful because the water and the noodles will be very hot.  You might want to have your
      parents help you with this part.
    - If you are going to use your pasta right away let it sit until you are ready for it.  If you are making
    your pasta ahead of time run cold water over your pasta, let it drain,  cover it and put it in the
    refrigerator for later.

6.  When your garlic is finished (it will be soft), put it into your blender or food processor.  Add olive
     oil, red onion, cheese, lemon juice, salt, black pepper, and parsley flakes to your blender and blend
     until smooth.

7.  Heat 2 tablespoons of oil in a pan on the stove on medium heat.  When hot add the asparagus pieces
     and cook for 5 minutes.  Make sure you stir the asparagus a few times while it is cooking.

8.  Add chicken and cook for 2-3 more minutes.  Add pasta and sauce from your blender to your pan
     and mix. 

9.  Heat for 2-3 more minutes, add tomatoes mix well and remove from heat.

Enjoy this alternative to plain spaghetti. 

-ChefElla