I would say that this is made with two of my favorite ingredients, but I am starting to believe that my favorite just happens to be the ones I am using today. Today’s favorites are from the opposite ends of the growing season hence fall into spring.
This like many of my recipes is a “what the crap am I going to do with the that ingredient”. Generally, that ingredient will go bad if I don’t use it soon. This time it was the asparagus.
1 lbs asparagus cut into 1 inch pieces
1/2 cup sun-dried tomatoes in oil
3 chicken breasts cooked and sliced
3oz cream cheese
4oz chicken broth
1/2 medium onion diced
2 cloves garlic crushed and minced
3 tbls fresh chopped parsley
Par-boil and shock (put in boiling water for 2 minutes then move to ice water to stop cooking) the asparagus. Add tomatoes to a saute pan and cook 30 seconds, add onions and garlic using the oil from the tomatoes. Boil pasta in lots of salted water, cook until almost al-dente (it should still be a tiny bit crunchy). Add chicken broth and cream cheese bring to a boil and move pasta from pot to pan. Add chicken and asparagus back to the pan and stir until the pasta has finished cooking. Add parsley and plate. This turned out great!