Farfalle with chicken, tomatoes, and asparagus
A simple pasta dish for any occasion. Tender chicken and asparagus are mixed with farfalle pasta and a light tangy tomato sauce.
- 1 lb of farfalle pasta, cooked
- 2 tbsp of olive oil
- 4 chicken breasts, cut into slices
- 1 small onion, diced
- 2 cloves of garlic, minced
- 1 bunch of fresh asparagus, cut into 1-inch pieces
- 1/2 cup of leftover pasta water
- 1/2 cup of red wine
- 1 can (6 oz) of tomato paste
- 1 tbsp of dried basil
- 2 tsp of sugar
- 1 pint of cherry tomatoes, sliced into halves
- Salt and pepper to taste
- If you have not cooked the pasta, do so. Make sure to save 1/2 cup of the pasta water.
- In a stock pot, heat up the olive oil on medium-high heat.
- Place the chicken in the oil, and cook until nearly done and juices run clear.
- Bring in the onion and garlic. Stir and continue cooking until onion is soft and garlic is fragrant.
- Add the asparagus into the mixture and cook for a few more minutes.
- Pour in the pasta water, wine, and tomato paste.
- Mix thoroughly and then reduce the heat to low.
- Season the mixture with the basil, sugar, salt, and pepper.
- Gently stir in the tomatoes.
- Allow the sauce to simmer and reduce for ten minutes, stirring occasionally.
- Turn off the heat and spoon the sauce mixture on top of the pasta to serve.
The pasta water serves the purpose of adding a little body to the sauce. The starch will also help it cling to the pasta.
The sugar helps remove the acidity of the tomatoes.
Be sure to taste the sauce as you simmer it, and allow it to thicken through reduction.
This dish is really a result of toying around with ingedients, so variating will always be fun. You could use broccoli or spinach as opposed to the asparagus. Sun-dried tomatoes would also work instead of the fresh ones. The pasta choice is also up to you, but I'd stay away from stringy pastas for this. Farfalle add a nice visual, but penne, rigatoni, shells, or fusilli would work.
Some would mix the sauce with the pasta beforehand, but spooning it on top makes for a nice plating. Top it with your favorite grated cheese.