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Chicken & Asparagus in Vodka Sauce

Servings 6
Prep Time

Ingredients

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

Instructions

  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