Simple more of less one pot dish…comfort food that will please the entire family!
14–16 ounces dry pasta (Bunny shapes or any short shape!)
1 bunch asparagus spears, trimmed and cut into 2 inch pieces on the diagonal
1 ½ lb. skinless, boneless chicken breast, seasoned with salt and pepper, or approx. 4 cups rotisserie chicken, chopped
1 T. olive oil
3 T. unsalted butter
2 T. garlic, minced
2/3 cup white wine
2 cups heavy cream
2/3 cup chicken broth
2 egg yolks
1 cup roasted red peppers, chopped, approx. 2 whole red peppers
1 cup goat cheese crumbles
1 cup pine nuts, toasted
Parmesan cheese, shredded or grated
Salt and black pepper to taste
Cook pasta according to package directions. In the last 2 minutes, add asparagus. Drain, and rinse with cold water.
Sauté chicken in oil in a pan or skillet over medium heat until cooked through, approx. 8-10 minutes. Remove and slice into bite size pieces. Or sauté chopped rotisserie chicken until browned, approx. 5-6 minutes.
Add butter and garlic to pan, and swirl and cook about 1 minute, until fragrant.
Add wine and deglaze pan, until reduced by almost half.
In a bow, whisk cream, chicken broth and egg yolks. Add to sauté pan. Add pasta and asparagus, and increase heat until you bring to a simmer, stirring often and sauce is thickened about 3-5 minutes.
Add the peppers, goat cheese crumbles, and pine nuts. Toss gently and season with salt and pepper.
Serve and enjoy! Pass Parmesan cheese on the side!