Last week I made my Fiancée and nice sit down meal during the week. Normally we are too busy during the week to really enjoy a nice dinner… so it was a nice treat. Please note this is my no stretch of the imagination a low fat recipe 😉
1Tbs Olive Oil
1 clove crushed garlic
1/2 onion diced very finely
2 boneless Skinless Chicken breasts
2 cups chopped mushrooms (I prefer brown mushrooms as they have more flavor)
3 Tbs butter
approx 500ml Cream (I used half and half… but you could use milk if you wanted)
1-3 Tbs Pesto (I use homemade Pesto with garlic basil, parmesan cheese pinenuts and olive oil)
1/2 lb asparagus – cut into bite sized pieces
Whole Wheat Fettuccini Noodles (have to counter balance some of the fat 😉
Heat the oil in a large deep skillet. Sauté the garlic and Onions until the onions are translucent. Then add chicken. Cook until there is no pink showing and add the mushrooms. Sauté for 5 minutes. Set aside in a bowl. Melt the butter in the same skillet. Add enough flour to the pan to soak up all the butter. Then cook the butter and flout until it just starts to brown. Then add the cream gradually whisking all the while to ensure you don’t get any lumps in your sauce. Add in the pesto. Turn down to medium heat and continue to stir. The sauce with continue to thicken. Keep adding milk or cream to keep the desired consistency.
At this point you can cook the pasta according to the directions on the package.
After cooking the sauce on Med for 10 minutes add back the chicken and mushrooms. bring back to a boil and add the asparagus. Then turn down to low to keep warm until the pasta is done. At this point be sure to taste the sauce and season with salt and pepper as needed. Once pasta is cooked you can either stir the pasta into the sauce or serve the sauce over the pasta on the plate. Garnish with grated parmesan Cheese