Chicken & Asparagus in Vodka Sauce

Chicken & Asparagus in Vodka Sauce




  • 1 quart Water
  • 1 pound asparagus, trimmed, cut into 2-inch pieces
  • 6 chicken breast halves, boneless, skinless
  • salt and pepper to taste
  • 1/4 cup Flour
  • 2 tablespoons Butter
  • 2 tablespoons olive oil
  • 1 (26ounce) jar Lunds and Byerlys Vodka with Parmigiano-Reggiano Pasta Sauce
  • 1/2 cup shredded Parmesan cheese
  • 1 pound cavatappi pasta, cooked, drained
  • 2 tablespoons minced flat leaf parsley


  1. In medium sauce pan, bring water to a boil; add salt to taste. Add asparagus and cook 2-3 minutes; transfer to bowl of ice water. Allow to stand 5 minutes to stop cooking process. Drain and set aside.
  2. Season chicken with salt and pepper; dredge in flour. In large skillet, heat butter and oil over medium high heat. Add chicken breasts; sauté 4 minutes per side. Transfer to platter.
  3. Add pasta sauce to skillet; bring to a simmer. Return chicken to skillet and simmer until chicken is no longer pink in center (8-10 minutes). Add asparagus; sprinkle cheese over chicken breasts. Cover and simmer until cheese melts (3-4 minutes).
  4. Spoon hot cavatappi onto large serving platter. Arrange chicken breasts on top; spoon sauce over and sprinkle with parsley. Serve immediately.
  5. Wine Suggestion: Maso Canali Pinot Grigio
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.