Pasta with Chicken, Asparagus & Mushrooms in Paprika Sauce
Life has been in a turmoil lately, and I find myself with a sparse cupboard and not much desire to cook. As I so often do when in such a state, I pulled out the pasta. I had some yogurt and asparagus that needed using up, as well as an open tin of tomato paste. A quick trip to the store supplied the chicken and mushrooms. I'm never without several types of paprika. So this is what I ended up with... another submission for Presto Pasta Night at Once Upon A Feast.
2 servings
20 minutes - 15 minutes prep time
250 grams (1/2 pound) stubby pasta, such as rotini
300 grams (2/3 pound) skinless, boneless chicken thighs
3 medium shallots
3 cups quartered button mushrooms
2 tablespoons olive oil
1/2 teaspoon salt
1 1/2 cups yogurt
1 tablespoon tomato paste
1 1/2 tablespoons sweet Hungarian paprika
3/4 teaspoon hot smoked paprika
1/2 teaspoon black peppercorns, crushed
300 grams (2/3 pound) fresh asparagus
Put a large pot of salted water on to boil for the pasta.
Meanwhile, cut the chicken into bite sized pieces, and set it aside. Peel and chop the shallots. Clean and quarter the mushrooms.
Mix the yogurt, tomato paste, paprikas and pepper in a bowl, and set them aside.
Heat the oil in a large skillet. Sauté the chicken until it is browned all over, then add the shallots and mushrooms. Season with the salt. Continue sautéing until they are soft and lightly browned. Add the yogurt sauce, and reduce the heat to medium. Continue cooking, stirring frequently, while the pasta cooks.
Clean the asparagus and cut it into bite sized pieces. Add it to the pasta when it is 4 or 5 minutes away from being done.
When the pasta and asparagus are done, drain them and toss them with the chicken and mushroom sauce.
Good Lord! Last year on this date I blogged: Peas, Pasta & Bacon Salad, Cream of Asparagus Soup, AND German Radish Salad. Obviously not in my current state of funk and disorganization. What drugs was I on, and where can I get some more?!?
2 servings
20 minutes - 15 minutes prep time
250 grams (1/2 pound) stubby pasta, such as rotini300 grams (2/3 pound) skinless, boneless chicken thighs
3 medium shallots
3 cups quartered button mushrooms
2 tablespoons olive oil
1/2 teaspoon salt
1 1/2 cups yogurt
1 tablespoon tomato paste
1 1/2 tablespoons sweet Hungarian paprika
3/4 teaspoon hot smoked paprika
1/2 teaspoon black peppercorns, crushed
300 grams (2/3 pound) fresh asparagus
Put a large pot of salted water on to boil for the pasta.
Meanwhile, cut the chicken into bite sized pieces, and set it aside. Peel and chop the shallots. Clean and quarter the mushrooms.
Mix the yogurt, tomato paste, paprikas and pepper in a bowl, and set them aside.
Heat the oil in a large skillet. Sauté the chicken until it is browned all over, then add the shallots and mushrooms. Season with the salt. Continue sautéing until they are soft and lightly browned. Add the yogurt sauce, and reduce the heat to medium. Continue cooking, stirring frequently, while the pasta cooks.
Clean the asparagus and cut it into bite sized pieces. Add it to the pasta when it is 4 or 5 minutes away from being done.
When the pasta and asparagus are done, drain them and toss them with the chicken and mushroom sauce.
Good Lord! Last year on this date I blogged: Peas, Pasta & Bacon Salad, Cream of Asparagus Soup, AND German Radish Salad. Obviously not in my current state of funk and disorganization. What drugs was I on, and where can I get some more?!?
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