Chicken and Asparagus Penne Pasta by Chef Jamie Adams
2 chicken breasts, skinless, boneless, sliced into thin slivers
16 spears medium asparagus, sliced 1 in on the bias, heads intact
8 small calabrese peppers, sliced thin
3 large cloves of garlic, sliced thin
2-3 tablespoons extra virgin olive oil
1 lb dry garaganelli pasta
1 tablespoon chopped flat leaf parsley
grated parmigiano or pecorino romano to taste
Put a large pot of water on to boil, 6-8 quart size. When water boils, add salt and drop sliced asparagus in the water for about one minute. With a strainer, transfer asparagus to an ice bath, let cool then drain and set aside. Keep the water boiling.
In a large non stick sauté, heat the olive oil to the smoking point and add the chicken and sliced garlic, keep everything moving in the pan to keep the garlic from burning. Add the blanched asparagus and the pepper, taste for salt and pepper.
Cook the pasta in the boiling water until al dente (firm, not crunchy) strain and put it in the sauce. Toss together and add preferred cheese and parsley. Serve immediately