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Pasta with Chicken, Asparagus & Mushroom




Source of Recipe


Chef Richard Kennedy of Vu Restaurant






List of Ingredients



• 1/2 lb Penne Pasta, cooked
  
• 1 teaspoon white wine
  
• 3 ounces julienne chicken
  
• 2 ounces sliced asparagus
  
• 2 ounces Chanterelle Mushrooms
  
• 1 tablespoon chicken stock
  
• 1/4 cup heavy cream
  
• 2 ounces parmesan cheese, grated
  
• 1 teaspoon chopped basil and parsley
  
• salt and pepper to taste
  
• 1 teaspoon chopped shallots
  






Instructions



1. Saute chicken until golden brown.
   
2. Add asparagus, mushrooms, and shallots.
   
3. Deglaze with chicken stock and wine.
   
   
4. Add heavy cream, reduce by half, toss in pasta and cheese.
   
5. Season with salt and pepper.
   






Final Comments


serves 2
Double recipe for 4.