White Chicken Parmesan with Asparagus Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 large chicken breasts cut in half
4 beaten eggs
2 cups flour seasoned with garlic salt, pepper and salt
1 lb angel hair pasta
1 cup cherry tomatoes
1 bunch thin asparagus
8 cloves minced garlic
1 shallot minced
1 tsp chicken stock
crushed red pepper to taste
3 cups italian cheese blend
1 cup grated parmesan cheese
4 cups half and half
Oil for frying
1 stick butter
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Directions: |
Directions:Boil some water and cook your noodles according to package directions. Drain. Dredge your chicken in the flour mixture first and then the egg mixture. Put your chicken in the flour again. Heat some oil in a pan over medium heat. Cook your chicken until cooked through flipping halfway.
I used a steamer to make the asparagus. I put the chicken stock in the bottom of my steamer with some water and steamed in the microwave for 10 minutes. I then added 1/2 stick of butter and 1/3 of the garlic to it and cooked it for three more minutes.
For the sauce you'll add the rest of the garlic to the sauce pan and 1/2 stick of butter. Add the shallot as well. Do this on medium heat being sure not to burn your garlic. Add the tomatoes just until they are softened. Add the half and half. Bring it slowly to a boil and then add all of your cheeses. Season with salt, pepper and crushed red pepper. Bring the head down and your sauce should thicken. If it doesn't there is a trick. You can take a couple of tablespoons of corn starch and mix it in a bowl with a couple of tablespoons of cold water and then add to your sauce. This will help thicken it.
Toss your sauce with your pasta. Layer with chicken and asparagus and enjoy! |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:1 Hour |
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