Pasta with Chicken, Mushooms and Asparagus

Although this blog is about Danish food, the Danes do eat foods from other countries. Of course, we eat pasta, all kinds and who doesn’t love spaghetti with meat sauce. I would like to think that this recipe is a bit more healthy with chicken and  more vegetables. I wrote a diet book a few years ago and I wrote that you could keep on eating all your favorite foods (well, almost) if you just cut back on some of the less healthy ingredients, less butter, less fat, less cheese and more vegetables. You don’t always have to give up the food that you love, just eat less.





























Pasta with chicken, mushrooms and asparagus 

Servers 4

½ lb. pasta, noodles or spaghetti

2 tbsp. oliven oil

4   6 oz. boneless, skinless chicken breast

1 oz. smoked bacon, diced

1 little onion, finely chopped

3 cloves garlic, finely chopped

3 oz. mushrooms, sliced

3-4 oz. fresh asparagus, trimmed and broken into smaller pieces

8 semi-dried tomatoes, sliced

½ cup light  cream

2 tbsp. Vesterhav cheese or parmesan

Garnish: 4 simi-dried tomatoes and 4 sprigs of rosemary

To make pasta, bring a large pot of salted water  to boil. Add pasta and cook according to the instructions on the package. Drain in a colander, then rense with cold water.

Heat oil in a large sauté pan and fry chicken 2-3 minutes on each side. Take  chicken up and come diced bacon, fry 1 minute. Add onions and garlic and fry 1 minute. Add mushrooms, asparagus and strips of tomato and steg 3-4 minutes. Add cream  to pan and simmer 2-3 minutes. Add cooked pasta and cheese. Season with salt and pepper.

To serve, divide  pasta in 4 bowls Cut each chicken breast  in thin slices and place one breast on top of the four pasta bowls. Stick a rosmarin sprig through a semi-dried tomat and garnish the bowls of pasta  with them .

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