Spring is the season of the fresh Asparagus and what a better white wine to accompany the various asparagus recipes, than a fresh & aromatic Greek Moschofilero.
Try this recipe below which goes perfectly with Moschofilero Lafazanis (www.lafazanis.gr)
1 pound pasta
8 asparagus spears, cut into 2-inch pieces
1 tablespoon olive oil
4 4-ounce skinless chicken breasts, cut into thin strips
1 teaspoon dried basil
½ teaspoon salt
½ teaspoon black pepper
¼ cup white wine
½ cup hard yellow cheese
Directions:
1.Cook the pasta in a pot of boiling water according to package directions, 9 to 10 minutes. Drain and set aside.
2.Meanwhile, heat oil in a large skillet over medium. Add chicken and cook until lightly browned, 5 to 7 minutes, stirring. Add asparagus and basil and cook until softened, 3 minutes.
3.Add salt, pepper, and wine; bring to a boil over high heat, reduce, and simmer until liquid is almost gone and chicken is cooked through, 3 to 4 minutes.
4.Add reserved pasta and cheese to skillet; toss to coat and serve immediately
Try this recipe below which goes perfectly with Moschofilero Lafazanis (www.lafazanis.gr)
Asparagus and Chicken Pasta
Ingredients:1 pound pasta
8 asparagus spears, cut into 2-inch pieces
1 tablespoon olive oil
4 4-ounce skinless chicken breasts, cut into thin strips
1 teaspoon dried basil
½ teaspoon salt
½ teaspoon black pepper
¼ cup white wine
½ cup hard yellow cheese
Directions:
1.Cook the pasta in a pot of boiling water according to package directions, 9 to 10 minutes. Drain and set aside.
2.Meanwhile, heat oil in a large skillet over medium. Add chicken and cook until lightly browned, 5 to 7 minutes, stirring. Add asparagus and basil and cook until softened, 3 minutes.
3.Add salt, pepper, and wine; bring to a boil over high heat, reduce, and simmer until liquid is almost gone and chicken is cooked through, 3 to 4 minutes.
4.Add reserved pasta and cheese to skillet; toss to coat and serve immediately
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