No picture of the final project!
This was a, "Let's see! We need dinner."
As in, tonight!
My cherubs prefer it when I feed them on a regular schedule.
It keeps them happy
and me happy too!
Here's what I had in the refrigerator:
chopped onionsasparaguscherub tomatoesgrilled chicken that I had cubed up
Here's what I had in the pantry:
Here's what I ended up with:
Grilled Chicken Pasta with Asparagus and Lemon Cream Sauce
1 tablespoon butter
1 garlic clove, minced
1 cup chicken broth
1 teaspoon cornstarch
3 oz cream cheese, cubed
2-4 tablespoons lemon juice (2 is light, 4 is bright!)
1/3 cup heavy cream (or evaporated milk)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
(notice, I didn't use tomatoes! I just kept them in the refrig!)
Boil pasta according to package directions.
In a large pan, saute onions in olive oil, until desired tenderness.
I caramelized my onions because I wanted the sweetness with the pasta.
Clean asparagus and cut into large bite-sized pieces.
When the onions have cooked to your preference,
add the asparagus in and do a quick-stir cook, 3-4 minutes.
Toss in the cooked chicken and heat thoroughly.
For the Sauce
To the 1 cup of broth,
add 1 tsp. of cornstarch
Pour the broth/cornstarch mixture, lemon juice, butter and cream cheese into the pan
Stir until melted.
Slowly pour in the cream
Stir until well incorporated and is at a very low simmer.
Do not boil.
Toss in well-drained pasta
Toss to coat and serve while hot.
Please notice, there are no amounts on the pasta, chicken, asparagus or onions.
Use what you like!
I had a bit of chicken, a large bundle of asparagus, and 1/2 of an onion.
I used 1/2 a box of pasta.
It worked for us.
The boy cherub said it was "too much lemon but it's delish"
and the Mr. said it was "just right on the lemon."
I used 4 TBSP lemon juice.
I also used low fat cream cheese.