For the Pares

Welcome, one and all, to the digital version of Nana's recipe box. Cook and enjoy. Share and photograph. Send me those photos and I will post them alongside the recipes. Feel free to comment on any adaptations you have experimented with, so we can all learn and share and cook together. But most of all, thank you to the great chef herself, who is always loved and never forgotten.

April 11, 2009

Chicken Asparagus Mushroom Penne

1 lb. mushrooms, sliced

6 dried tomatoes

½ cup hot water

1 lb. fresh asparagus

3 skinned, boned chicken breast halves, cut into strips

½ tsp s. divided

½ tsp pepper

1 tsp olive oil

¼ cup light soy sauce

¼ cup water

2 tbsp cornstarch

2 tbsp lime juice

1 tbsp red wine vinegar

8 oz. pasta, cooked

Soak dried tomatoes in ½ cup water for 30 minutes. Drain well, and cut into strips. Scale asparagus, cut into 3” strips - sprinkle chicken with ¼ tsp salt and pepper. Cook chicken in oil till browned. Remove from skillet. Sauté asparagus and mushrooms in the same pan till tender and crisp. Add ¼ tsp of salt and pepper. Stir together soy and the next 4 ingredients. Add all ingredients and cook for 1 to 2 minutes till thickened.

Serves 4

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