Recipe 31: Spring Penne Pasta with white wine-butter sauce (Cuisine at Home)

Makes 2 servings
Total time: 30 minutes

FOR THE PASTA, BOIL: 

4 oz. dry penne pasta (NOTE: We used whole grain pasta)

3 oz. chopped asparagus

GRILL:

2 boneless, skinless chicken breasts, seasoned with salt and pepper (4 oz. each)

FOR THE SAUCE, SAUTE:

1 Tbsp. each minced shallots and garlic

4 Tbsp. cold unsalted butter, cubed and divided

2/3 cup dry white wine

1 Tbsp. fresh lemon juice

1 Tbsp. each chopped fresh chives and parsley

TOSS:
1/2 cup halved grape tomatoes

1/2 cup marinated artichoke hearts (NOTE: I thought the marinated artichoke hearts were too salty with this dish)

1/4 cup pitted and halved kalamata olives (NOTE: We used black olives)

Shaved Parmigiano-Reggiano

For the pasta, boil penne in a pot of salted water according to the package directions. Add asparagus to pasta and boiling water in last 3 minutes of cooking. Drain penne and asparagus. 

Grill chicken breasts over medium heat (or saute in a skillet in 1 Tbsp. oil) until cooked through, about 4 minutes per side. Let chicken rest, 5 minutes, then slice.

For the sauce, saute shallots and garlic in 1 Tbsp. butter in a small skillet over medium-high heat until soft, 3 minutes.

Stir in win and cook until reduced by half. Reduce heat to low and add butter, a few cubes at a time, swirling to melt before adding more. Stir in lemon juice, chives, and parsley. Season sauce with salt and pepper.

Toss pasta, asparagus, tomatoes, artichokes and olives with sauce to coast. Serve pasta with chicken and garnish with Parmigiano-Reggiano.

NOTE: We chopped the chicken breasts into bit sized pieces and tossed in with the pasta, asparagus, tomatoes, etc...