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🍝 Springy Penne with Chicken and White Asparagus

867 kcal · 30 min · 4 servings

Ingredients

• 500 g white asparagus
• salt
• 1 tsp sugar
• 500 g penne
• 4 chicken breast fillets (approx. 140 g each)
• 1 onion
• 2 garlic cloves
• 2 tbsp vegetable oil
• 1 splash dry white wine
• 150 ml whipping cream
• 2 tbsp crème fraîche
• white pepper
• 2 tbsp freshly chopped parsley

Instructions

1. 1. Peel the white asparagus and cut it into pieces about 3 centimeters long.
2. 2. Add the asparagus pieces to boiling salted water that has been sweetened with a pinch of sugar, and cook them for about 10 minutes until tender but still firm.
3. 3. Cook the penne pasta in a separate pot of salted water until al dente (firm to the bite), then drain the pasta and set aside some of the cooking water for later use.
4. 4. Rinse the chicken breast fillets, pat them dry with kitchen paper, and cut them into small cubes.
5. 5. Peel the onion and the garlic clove, and chop both ingredients very finely.
6. 6. Heat oil in a large pan and sauté the chopped onion and garlic in it for a few minutes until fragrant.
7. 7. Add the chicken cubes to the pan and fry them for 2 to 3 minutes until golden brown on all sides.
8. 8. Deglaze the meat with the wine and add 4 to 5 tablespoons of the asparagus cooking water.
9. 9. Let the sauce simmer gently for 1 to 2 minutes over low heat.
10. 10. Stir the cream and the crème fraîche into the sauce and season everything generously with salt and pepper.
11. 11. Add the drained penne, the drained asparagus, and the chopped parsley to the pan and toss everything gently until the pasta is hot and well-coated with the sauce.

Nutrition per serving

• kcal: 867
• Protein: 67 g · Fett/Fat: 23 g · Carbs: 97 g