Chicken and Asparagus Penne

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Chicken and Asparagus Penne

Chicken and Asparagus Penne

Number of people

700 g chicken breast

600 g of penne per person

8 fresh basil leaves

24 asparagus

18 cherry tomatoes per person

1 small box of mushrooms

2 onions

Olive oil


1 pinch of Espelette pepper

2 tablespoons of fresh cream

1 tablespoon sweet soy sauce

Parmesan cheese

Preparation: 1 hour
Cooking time: 1 d 6 h
Step 1
Cook the penne in salted water.
Step 2
Mince the onions and basil.
Step 3
Cut asparagus in three, cherry tomatoes in quarters and chicken in small cubes (small enough that there is no need to cut them during the meal).
Step 4
Fry the onions in a frying pan until they are a nice blond.
Step 5
In a wok, brown the chicken in olive oil. When the pieces are well searched, add the mushrooms. Let them reduce a little and then add the basil and onions.
Step 6
Mix well, let the basil infuse for a few minutes and then add the crème fraîche.
Step 7
Cover and cook the chicken for about ten minutes.
Step 8
Add salt and Espelette pepper. Mix well and drizzle (the equivalent of a large tablespoon) with sweet soy sauce. Mix again.
Step 9
Add asparagus and tomatoes and parmesan cheese (to taste).
Step 10
Reduce heat and cook covered until tomato skin begins to peel off.
Step 11
Taste and adjust the seasoning.
Step 12
Serve on the penne and enjoy your meal!
Author's note
This is the first time I have put one of the dishes I make into a recipe. Cooking times may not be very accurate.... Trust your instincts!
It's a Japanese Italian dish!

I add my grain of salt

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