Usually my friend Morgan and I get together to cook, hang out, eat and then head out for a night out on the town. Here lately though both of our schedules have been way to hectic to allow us to do so. (I miss you MO!!!!)
When I cook I generally don’t follow a recipe. Sometimes I’ll look at recipes for inspiration, but others just pop into my head. This is one of those recipes.
Ingredients:
3 Boneless Skinless Chicken Breast
1 bag of frozen Asparagus (or 2 cans)
16 oz Penne pasta ( you can use whatever you have on hand, Fusili would work great too)
1 cup Parmesan Cheese
1/4 cup Bacon Bites
11/2 cups shredded Mozarella
2 tbs minced garlic
Pepper
Italian Seasoning
Southwest Seasoning
Butter
Olive Oil
Canola Spray
As far as the spices for the chicken goes, you can use whatever you like. I just so happen to like southwest and italian together. *shrugs*
1. Dice your chicken up into chunks and drop into skillet with a good turn of OO.
2. Add your spices and cook over medium heat until chicken is cooked through thoroughly.
3. Take your frozen asparagus and cut it lengthwise 2 times.
4. At this point add a little water to your chicken and throw in the asparagus to steam and your bacon to soften up and give it that great flavor. Turn the heat down to low.
Meanwhile, you should’ve put your water on to bowl for your pasta. When it comes to a boil add your pasta to the water. Stir, let it come back to a boil before you ever start the timer. Did you know if you put a wooden spoon over the lip of your pot it won’t boil over?
While all that is going step out for a smoke, pour some wine, or put on a side dish. Preheat your oven as well!
4. When the pasta is done to ‘al dente’ drain it. Add half a stick of butter to your hot pasta and the parmesan cheese, stir until its mixed well.
5. Combine the pasta/cheese mixture with the chicken/bacon/asparagus mix. Toss lightly. Pour into a lightly greased pan.
6. Take 3/4 cup of Mozzerella and stir it in. Take the remaining Mozz and top the mix.
7. Pop it into the over for about 10 minutes or until the cheese is lightly golden brown.
As for my side dish I made summer vegetables.
I put a little butter, some lemon juice, salt, pepper and let it steam while the penne was baking.
After your 10 minutes are up, its time to dig in!
Yes, that is a paper plate, but i’d already messed up a lot of dishes, don’t hate!
This was really yummy and light for a nice dinner.
Musings of a Wallflower 