A great vegetarian pasta dish or add a little grilled chicken if you prefer. Serve with grilled Portuguese bread rubbed with garlic and olive oil.
Ingredients:
* 1 lb pasta (I prefer thin spaghetti, but penne also works well)
* 1 large bundle thin asparagus, diced into approx 1 inch pieces
* 4 oz roasted red peppers (jarred in water), diced
* 6 cloves garlic, thinly sliced
* 2 small shallots chopped
* 3-4 tbsp low sodium chicken broth
* 3 tbsp olive oil, divided
* 3-4 tbsp Chardonnay wine
* 1/4 tsp red pepper flakes
* 1/2 tsp rosemary
* 1/2 tsp parsley
* 1 Tbsp parmesan cheese
* Salt and pepper
* Bread:
* Portuguese bread loaf
* Olive oil
* 2-3 cloves garlic
Method:
Cook pasta according to directions on package and hold. Saute asparagus in 2 tbsp olive oil for 5 minutes over medium heat. Add garlic and saute until asparagus just starts to become tender. Add roasted red peppers, chicken broth, red pepper flakes, and rosemary and reduce heat to low. Cook for another 3-4 minutes then add wine and let cook down (approx 2 more minutes). Add pasta and toss over low-medium heat until ingredients are blended. Sprinkle with parmesan cheese and serve with a side of Portuguese garlic toast (recipe follows). Take a Portuguese bread loaf and slice in half lengthwise. Drizzle with olive oil and place in 500 degree oven until toasted. Remove from oven. Cut 2-3 cloves of garlic in half and rub over hot bread. Slice and serve along side chicken toss.
Notes: Can also be made with grilled chicken pieces.
Number of servings: 4
Ingredients:
* 1 lb pasta (I prefer thin spaghetti, but penne also works well)
* 1 large bundle thin asparagus, diced into approx 1 inch pieces
* 4 oz roasted red peppers (jarred in water), diced
* 6 cloves garlic, thinly sliced
* 2 small shallots chopped
* 3-4 tbsp low sodium chicken broth
* 3 tbsp olive oil, divided
* 3-4 tbsp Chardonnay wine
* 1/4 tsp red pepper flakes
* 1/2 tsp rosemary
* 1/2 tsp parsley
* 1 Tbsp parmesan cheese
* Salt and pepper
* Bread:
* Portuguese bread loaf
* Olive oil
* 2-3 cloves garlic
Method:
Cook pasta according to directions on package and hold. Saute asparagus in 2 tbsp olive oil for 5 minutes over medium heat. Add garlic and saute until asparagus just starts to become tender. Add roasted red peppers, chicken broth, red pepper flakes, and rosemary and reduce heat to low. Cook for another 3-4 minutes then add wine and let cook down (approx 2 more minutes). Add pasta and toss over low-medium heat until ingredients are blended. Sprinkle with parmesan cheese and serve with a side of Portuguese garlic toast (recipe follows). Take a Portuguese bread loaf and slice in half lengthwise. Drizzle with olive oil and place in 500 degree oven until toasted. Remove from oven. Cut 2-3 cloves of garlic in half and rub over hot bread. Slice and serve along side chicken toss.
Notes: Can also be made with grilled chicken pieces.
Number of servings: 4