|2 servings||calories per servings 470||protein serving 39 g||carbs per serving 47 g||total fat per serving 13 g|
Creamy goat cheese seasoned with a springy herb blend melts in a splash of white wine to create a quick and bright sauce for pasta and asparagus. Top it with easy sautéed chicken and a drizzle of lemon juice, and you’re going from zero to elegance in about 30 minutes.
|Nutrition Facts||/ Per Serving|
|Total Fat||13 g|
|Saturated Fat||5 g|
|Trans Fat||0 g|
|Total Carbohydrates||47 g|
|Dietary Fiber||7 g|
Fill a saucepan half full with about 6 cups water. Stir in 1 teaspoon kosher salt, and place over high heat. This is your pasta cooking water.
MISE EN PLACE
• Discard tough asparagus ends. Cut tender stalks into 1-inch pieces.
• Pick and chop parsley leaves.
• Halve lemon (save 1 half for another use).
• When water boils, add pasta. Cook, stirring, until pasta is almost tender, about 7 minutes.
• Add asparagus. Cook until pasta and asparagus are tender but not mushy, about 2 minutes.
• Reserve 1/2 cup cooking liquid.
• Drain pasta and asparagus. Return to saucepan to keep warm.
While pasta cooks, season chicken on all sides with a total 1/4 teaspoon kosher salt and 1/4 teaspoon pepper.
• Place a sauté pan over medium-high heat. Add 1 teaspoon cooking oil. When oil is hot, add chicken. Cook, undisturbed, until browned on bottom, 3-4 minutes.
• Flip, and cook until opaque throughout, 2-3 minutes.
• Transfer chicken to a cutting board.
• Add wine to pan, stirring to scrape up any browned bits.
• Reduce heat to low. Add goat cheese and garlic-herb blend. Cook, stirring, until cheese melts and creates a thick sauce.
• Stir in pasta and asparagus.
• Stir in 1 tablespoon reserved cooking liquid. Adjust consistency as desired with additional reserved cooking liquid.
• Taste and adjust seasoning as desired with kosher salt and pepper.
• Thinly slice chicken against the grain.
• Divide pasta between 2 plates. Top with chicken.
• Garnish with parsley and a squeeze of lemon juice. Enjoy!
Named a Georgia Grown Executive Chef for 2017, Cynthia shares her passion for her home state and its bountiful produce and products with her audiences across many platforms. She and her husband, Cliff, who owns the Old New York Book Shop, regularly travel to Book Festivals and host book store owners as well as authors on a regular basis in their Atlanta home. They have a full bar always at the ready.Learn More...