Simple After Work Suppers Part 3 - Chicken and Asparagus Pasta

Another simple dish for asparagus season.

2 Chicken Breasts sliced into strips
2 Large handfuls of Asparagus Spears
2 cloves garlic finely chopped
25g plain flour
25g butter
400ml milk
100ml double cream
100g grated parmesan
100g grated cheddar (medium strength)
1 tablespoon Boursin cheese
200g penne pasta
Chopped parsley
1 teaspoon oregano

This might look like a ridiculously long list of ingredients but it’s really simple.

Firstly chopped the garlic and add to a wok with the sliced chicken breasts in some oil and stir fry. Wash the asparagus spears, chop the ends off and toss into the wok and allow to cook together slowly, stirring occasionally until the chicken is cooked through and the asparagus is tender but still retaining some of its crunch.

Put the pasta on to boil.

Meanwhile melt the butter in a saucepan, stir in the flour and whisk in the milk and simmer till it thickens slightly, add the Boursin, cheddar and half the parmesan to the mixture and the parsley and oregano, allow to melt together and lastly add the double cream. Add salt and pepper to taste.

Once the pasta has cooked, drain it and mix in the chicken and asparagus and stir in the sauce.