Ingredients Jump to Instructions ↓

  1. 1 1/2 lbs 681g / 24oz Pasta - your choice

  2. 1 Chicken breast - cooked, julienne

  3. 10 oz 284g Asparagus - blanched, julienne (10 to 12)

  4. 1/4 cup 49g / 1.7oz Butter

  5. 1/2 cup 31g / 1.1oz Onion - maui, chopped (small)

  6. 4 tablespoons 60ml All-purpose flour

  7. 2 cups 474ml Dry white wine

  8. 2 cups 474ml Chicken broth

  9. 12 teaspoons 60ml Lemon zest

  10. 1 tablespoon 15ml Fresh thyme - chopped

  11. 1 tablespoon 15ml Fresh dill - chopped

  12. 3 tablespoons 45ml Dijon mustard Salt and pepper - to taste Parmesan cheese - grated

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Cook pasta and hold Cook chicken breast and blanch asparagus; hold. Warm the butter in a large saucepan over medium-low heat. Add the onion and sauteeuntil lightly brown and very soft. Add the flour and reduce the heat to low. Stir until completely blended. Very gradually whisk in the white wine and broth. Bring the sauce to a boil and then let simmer for 10 minutes. Stir in the lemon zest, thyme, dill, mustard and season to taste with salt and white pepper. Add the cooked and julienne chicken and asparagus. Serve over warm pasta with Parmesan cheese.


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