- Kristina, PWWB Reader
ASPARAGUS
PASTA OF CHOICE
OLIVE OIL
SHALLOT
BONELESS, SKINLESS CHICKEN BREASTS
GARLIC
MASCARPONE
SWEET PEAS
ALMONDS
WHITE BALSAMIC VINEGAR
GRATED PARMESAN
KOSHER SALT & GROUND BLACK PEPPER
Bring a large pot of water to boil & generously salt the water. Add pasta & cook to al dente. About 90 seconds prior to reaching al dente add chopped asparagus to blanch. Drain pasta & asparagus & reserve 1 cup of pasta water.
Add olive oil to a 12-inch skillet then add shallot. Cook 1-2 minutes until softened. Add in chicken, season with 1 tsp kosher salt & ground black pepper. Cook 5-6 minutes until cooked through then add garlic & stir to combine.
Increase to medium-high heat & deglaze with red wine. Scrape the bottom of the pot for browned bits with a wooden spoon & cook until wine is almost all absorbed.
Increase the heat to medium-high. Deglaze the pan with 1/4 cup of the reserved pasta water using a wooden spoon to scrape any browned bits in the pan. Add mascarpone & parmesan. Simmer 2-3 minutes until melted then stir in white balsamic vinegar.
Top with sliced almonds for serving & additional parmesan as desired!