| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Italian |
Italian4 |
6 |
servings |
INGREDIENTS
| 1 1/2 |
lb |
Pasta; your choice |
| 1 |
|
Full chicken breast; cooked, julienne |
| 10 |
oz |
Asparagus; blanched, julienne |
|
|
(10 to 12) |
| 1/4 |
c |
Butter |
| 1/2 |
sm |
Onion; maui, chopped |
| 4 |
tb |
All-purpose flour |
| 2 |
c |
Dry white wine |
| 2 |
c |
Chicken broth |
| 12 |
ts |
Lemon zest |
| 1 |
tb |
Fresh thyme; chopped |
| 1 |
tb |
Fresh dill; chopped |
| 3 |
tb |
Dijon mustard |
|
|
Salt and pepper; to taste |
|
|
Parmesan cheese; grated |
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
sauté.until 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.
Per serving: 675 Calories (kcal); 15g Total Fat; (21% calories from fat);
28g Protein; 93g Carbohydrate; 52mg Cholesterol; 470mg Sodium Food
Exchanges: 6 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit;
1 1/2 Fat; 0 Other Carbohydrates
Recipe by: Molly Walsh
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