This dish dish was supposed to be a Publix Aprons Recipe but I messed it up or made it better. I know it requires a lot of pots but it is so worth the mess. It was so good that my husband felt it necessary to clean it up with a piece of bread. 😂
tools:
large pot for cooking pasta and asparagus. Cutting board, large frying pan for chicken, sharp knife, large mixing spoons, gallon baggie, and large pot for final product.
Ingredients:
2 lbs chicken or 4-5 chicken breasts chopped into bite size pieces.
1/2 flour
1 TBSP season salt ( salt.pepper, garlic powder, and paprika)
In a gallon bag place flour and salt mixture then add chicken and coat well. Set aside.
1 to 1 1/2 lbs of cut asparagus
1 lb pasta
cook the pasta like normal. When the pasta is upmost done add asparagus to pasta and cook til pasta is done. Drain and place in large bowl with 1 TBSP garlic herb butter. Dine with the pasta, so cover with foil to keep hot.
1tsp lemon juice
2- 3.5oz Kerrygold Garlic Herb Butter
4 TBSP capers
1 cup chicken broth
1/2 cup heavy cream
cook chicken in 3.5 garlic butter ( just dump the chicken in the heated pan) for about 3-4 minutes or until chicken is no longer pink. Add heavy cream and mix until well mixed. Add chicken broth, lemon juice, and capers until blended. Heat for about 2-3 minutes. Serve over pasta and asparagus. Enjoy. We also used the rest of the butter for bread. It was good.
