I did a little decorating today, and I have to say that my kitchen prep station is much cheerier now for it. I’m sure you’ll recognize the quote, as it is also on the right side of this little blog. Ah, The Hobbit. How right you are.
I’ll be going on a little journey of my own this Thursday, though I do hope it is nowhere near as perilous as Bilbo’s trek to The Lonely Mountain, and that my own adventure will have 100% fewer giant spiders. I’m going to do the four-day hike from Cusco to Machu Picchu with a friend! I’m both excited and terrified, but you guys, I am going to hug so many llamas.
My friend Sara came over for dinner and to drop off Gregory, who will be accompanying me to Peru as my trusty sidekick.
Gregory.
I whipped this up for us, and it’s a pasta dish I’ve made many times before (though usually with shrimp). I did learn on this occasion, though, that not all jalapeños are created equal because whoooooooweeeee this one was spicier than any of the others I’ve ever used. So even though the recipe below says to use a whole jalapeño, it may be better to make sure your pepper doesn’t taste like the Fire of Mount Doom before tossing the entire thing in.
This is quick to put together, and honestly, is even better the next day because the pasta will have marinated in the wonderful light sauce all through the night. Awww yes.
Linguine with Chicken and Asparagus
Adapted from Epicurious
Yields: 6 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
16 oz linguine
1/3 cup olive oil
8 cloves garlic, minced
1 jalapeño, minced (use the entire thing, seeds and all)
1 cup dry white wine
2 tbs + 1 tbs butter
1/4 lb chicken tenderloins
1 bunch asparagus, cut into 1″ pieces
juice of 1 lemon
4 cups basil leaves, chiffonade
Cook the pasta in salted water until 1 minute from al dente.
In a frying pan, heat about 1 tbs of vegetable oil over medium heat. When the oil shimmers, add in the chicken tenderloins, season with salt and pepper, and cook for about 5 minutes on each side, or until it is browned and cooked through. Transfer to a cutting board and let it rest.
Heat the olive oil over low-medium heat. Throw in the garlic and jalapeño and stir quickly until the garlic turns slightly golden, about 1 minute. Add in the wine and 2 tbs butter and stir. Let this simmer for about 2 minutes to get the flavors melding.
While that simmers, cut the chicken tenderloins into bite-sized pieces.
Add the chicken and asparagus to the wine mixture, and stir to coat it all in the sauce. Let this simmer for about 5 minutes, stirring occasionally.
Turn the heat to low and add in the cooked pasta, tossing to coat every strand with the sauce and to distribute the asparagus and chicken. Add in most of the basil, and squeeze the juice of 1 lemon on top. Toss again, and season to taste. If the pasta looks dry, drizzle it with some more olive oil and toss again.
You can serve this immediately, but I prefer to cover it with a lid and leave it on low for about 15 minutes to let the pasta soak up the sauce flavors. Serve with the rest of the basil on top.
