Every time I go grocery shopping lately I just can’t resist the lovely asparagus all over in stores! I like asparagus, but I don’t love it near as much as my hubby does. It’s such a great price right now so I enjoy snagging some up and making it for him a couple times a week.
There are so many things to do with asparagus. My favorite is to roast it on a high temp with some salt and olive oil so that it starts to get just a little bit crispy. I think it’s John’s favorite too!
Asparagus risotto is another one of my personal fav’s. But this dish here is right up there with it!
Okay friends, if you are going to follow my recipes we need to get one thing straight. I don’t measure things unless it’s a life or death situation (life or death for the recipe of course). I’ll level with you. I’m busy. Ain’t no homeschooling mama of 6 that’s got time for measuring! Blogging on the other hand….well, that’s different!
So my nickname when I was younger was the “freelance cook”. It’s true. I’m a “dump chef” and generally speaking pretty good at it-as long as I’m making rustic Italian food. Is there another kind of food? To me, this is real comfort food! And….in addition to delish, it’s also easy (for me anyways). I think that before I ever learned I had Italian and French ancestry somehow I intuitively I just knew because I’m sure I heard the food call me by name! 😂
What I’m trying to say is I’m busy and I suspect you are too. So instead of pouring over fine detailed measurements I give you freedom to add or take a few pinches! If a recipe must be followed exactly, I’ll let you know, deal?
This particular recipe is one you do NOT have to worry about getting exact.
Easy Spring Asparagus Chicken
Ingredients
- 1 bunch sauteed asparagus
- 5 chicken breasts, chunked into large bite sized pieces and sauteed (I used chicken breasts that I left marinating in salt brine water for 24 hours)
- 1/4 cup wine
- around 2 tablespoons fresh basil (I just happened to have it nearby-you could also use rosemary)
- around a teaspoon of rosemary (only because my oldest daughter came in the kitchen midway through the cooking process and added this while I wasn’t looking)
- 4 tablespoons minced garlic (did I mention I have Italian ancestry? Do I need to explain the excessive use of garlic any further?)
- 2 packages cream cheese
- 2 cups chicken broth
- enough pasta for your family-only you can measure that, mama
Instructions
- So friends, instead of instructions that you have to take your precious time to tediously read, I’ve got some pretty pictures for you instead!
I cut up the asparagus and saute’d it. We like it slightly crunchy still.
Next I saute’d the chicken. I make it in bite sized pieces so I don’t have to cut up food for my army of little people.
See all that browned goodness? Apparently the French call this yummyness “fond”.
I poured in about 1/4 cup wine to soak up the “fond”. (I happened to be drinking Malbec while I was cooking-you could use whatever, a pinot grigio would work better-and a moscato would add sweetness which would probably be good-I just never buy white wine because-ugh, it disappears at an unchristian speed around me so I don’t get it). 😳
Meanwhile, my three year old brought me violets! There’s nothing like getting flowers while you’re making supper.
I used two packages of cream cheese.
And three cups of chicken stock, and let everything melt together.
Do you have one of these? It’s my favorite thing for melting down cream cheese, making gravy, etc. I’ts flat, so it works better in frying pans and for things like this. GET IT HERE.
My oldest daughter came in from outside. The smell called her promptly into the kitchen! “What’s that lovely smell?!?!?” While I wasn’t looking she added the rosemary. Thankfully the youngest didn’t decide to help otherwise there would be violets in this recipe too.
We added salt to taste.
I gave the sauce a little time to simmer while the pasta water heated up. My 3 year old was very anxious for some more of that “yummy soup” at this point so we listened to YouTube music and danced while we waited for the pasta water.
Speaking of pasta, you’ll want one with lot’s of ridges like this.
In the Midwest we had the hailed Aldi’s, but here in the PNW we have Grocery Outlet. Grocery Outlet is real similar to Aldi’s but I’ve noticed they take pasta waaaaaaaay more seriously. They’ve got more options for the real, imported deal here than Aldi’s. This pasta was so authentic it didn’t even come with directions on how long to cook it. I looked the package over a few times then had John look it over. Clearly, they assume you’ll know how long to cook pasta. Thank goodness I have Italian ancestry so I intuitively knew. It took about 8 minutes, in case you are wondering.
Check out my handy dandy strainer! Love this thing! It’s way easier to clean than a regular strainer. All you really have to do is rinse it immediately after use and put it away. You can find it on Amazon. Here is a referral link to it.
I hope you enjoy this recipe! Let me know what you think below, and please consider helping out my blog by sharing this recipe! Check out my other recipes HERE.
Did you know Facebook and Instagram’s algorithms have changed and that now you are only seeing a small percentage of my FB and Insta posts? If you want to be sure to see all Singing A New Song posts, join the community and subscribe to my emails!
Your information will be kept confidential and never shared.
This post contains affiliate links, see my disclaimer here. Thank you for support!