Chicken and Asparagus Pasta
- Carbohydrate 45.7280650003241 g
- Cholesterol 76.9832500070534 mg
- Fat 6.98734500168647 g
- Fiber 6.89612493133545 g
- Protein 38.3506400011262 g
- Saturated Fat 2.11442900118449 g
- Serving Size 1 1 Serving (424g)
- Sodium 310.065250088445 mg
- Sugar 38.8319400689887 g
- Trans Fat 2.11979150008876 g
- Calories 405 calories
Step-by-step
- Cook pasta according to package directions.
- Meanwhile, cut chicken into bite-sized cubes and place in skillet with olive oil.
- Cook until partially done.
- Add asparagus and mushrooms, continue cooking until chicken is done.
- Add chicken broth and cover pan, cook until asparagus is crisp tender.
- Add pasta, pepper, and feta. Remove from heat.
- Serve with fresh diced tomatoes to garnish.
How much water is actually required when doubling a pasta batch to prevent starches from turning the liquid into paste? Converting quantities up or down demands careful attention to surface area, especially in standard home skillets. Crowding boneless chicken breasts in an uncrowded pan releases moisture too quickly, causing meat to steam instead of searing in the extra virgin olive oil. Maintain proper heat transfer by batch-cooking proteins if scaling beyond a four-serving yield, ensuring chicken cubes achieve partial opacity before vegetables enter the pan.
Chemical interactions between ingredients shift when quantities multiply. Salt and moisture drawn from fresh mushrooms and asparagus spears during the covered braising phase with low sodium chicken broth will dilute seasoning if proportions are adjusted linearly. Acid from the fresh tomato garnish counters the fat content of crumbled feta cheese, balancing the dish at the table rather than during cooking. Whole wheat extra wide pasta absorbs liquid differently than refined semolina, demanding precise adherence to package draining times to prevent structural collapse when tossed with hot broth.
Leftovers containing dairy require strict storage limits. Cool the combined pasta, chicken, and feta mixture to below 40 degrees Fahrenheit within two hours of preparation. Store sealed in the refrigerator for no longer than three days to maintain the textural integrity of the asparagus spears.
