This delicious recipe was sent to us by Claudia Greene of Wilmette. The Tribune test kitchen made some minor changes and declared it a great springtime supper solution. Greene also likes to make this with leftover grilled chicken or grilled asparagus; just decrease the cooking time.
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Chicken, asparagus and linguine
Preparation time: 30 minutes
Cooking time: 15 minutes
Yield: 6 servings
1/4 cup olive oil
2 cloves garlic, minced
2 shallots
4 boneless skinless chicken breasts, cut into bite-size pieces
1 pound asparagus, cut into 2-inch pieces
1/4 cup each: dry white wine, butter
1/2 teaspoon each: chopped fresh rosemary, fresh thyme leaves
2 teaspoons teriyaki sauce
1/2 cup grated Parmesan
1/2 teaspoon each: salt, freshly ground pepper
3/4 pound linguine
1. Heat large pot of water to a boil. Cook linguine according to package directions until al dente. Drain; toss with 1 tablespoon of the olive oil. Keep warm.
2. Meanwhile, heat remaining oil in a wok or large skillet over high heat. Add garlic and shallots. Cook, stirring constantly, 2 minutes. Add chicken; cook, stirring constantly, 5 minutes. Remove to a plate. Add asparagus; cook, stirring constantly, 5 minutes. Remove to the plate.
3. Add wine to skillet, scraping up brown bits. Cook to reduce slightly, about 2 minutes. Add butter; cook until melted. Add rosemary, thyme, teriyaki sauce and 1/4 cup of the Parmesan cheese; cook, stirring, 2 minutes. Season with salt and pepper. Return chicken and asparagus to the pan; toss to coat with the sauce. Serve over pasta. Sprinkle with remaining cheese.
Nutrition information per serving:
380 calories, 35% of calories from fat, 15 g fat, 3 g saturated fat, 55 mg cholesterol, 34 g carbohydrates, 27 g protein, 540 mg sodium, 2.4 g fiber
