Recipe: Chicken, Asparagus, and Rice with a Buttery White Wine Sauce

So, as we sat down to dinner and each took our first bites of the meal, my dad said "Wow! I really like the look of this sauce, and it's really good too! How'd you make it?" Before I could even answer, my mom cut in and said "She pulled it out of her butt." That's her way of saying I came up with it on the spot (how appetizing, mom!). I do like to work off of recipes, just to get an idea of what to do, but I usually glance at the recipe print-out once or twice, then merrily carry on without it, adding things as I see fit until I'm happy with the results (and often ending up with something very different). That's just what I did tonight when making this sauce and, to be honest, I didn't actually write down the ingredients as I was making the sauce (I think I did a good job at guessing the amounts for this post though!). I also took a crap-ass picture right before digging in because I hadn't really thought this meal was going to be that exciting, so I hadn't bothered to bring my camera downstairs and I was too hungry/lazy to go get it before eating. So, considering I just "pulled this out of my butt," this sauce was lovely—light, bright, and buttery—and it was very easy to make.

Please excuse the poor quality iPhone picture. When I make this sauce again, I will be sure to replace this with a proper  photo.

Serves: 4
Prep. time: 10-15 minutes
Cooking time: 20-30 minutes
Difficulty: Easy

Ingredients

• 1 cup white or brown rice 
• 2 chicken breasts, either flattened to 1/4-to-1/2 inch thickness or cut into short slices 
• 1 bunch asparagus, cleaned, with ends of stalks removed
• Olive oil
• Butter
• Salt and pepper

For the sauce

• 3 tbsp. butter
• 2 garlic cloves, minced
• 1 small white or yellow onion, quartered and cut into thin slices
• 3/4 cup white wine (cooking wine is fine)
• 3/4 cup chicken broth/stock (I recommend low sodium)
• 1 tsp. lemon juice
• 1-2 tbsp. sour cream
• 1 tbsp. dried parsley
• A pinch of dried sage
• A pinch of dried thyme
• A pinch of dried marjoram
• Salt and pepper, to taste
• Water-and-cornstarch mixture to thicken, as needed

Directions

Preheat the oven to 450*F. Arrange the asparagus in a shallow baking dish, lightly coat with olive oil, sprinkle with salt and pepper, and set aside. Season the chicken with salt and pepper and set aside. Cook rice according to package instructions (the brand I use requires water, butter, and salt and takes about 20 minutes to cook—the goal is to time it so that the rice finishes around the same time as everything else for the meal). While the rice is cooking, add a little butter and olive oil to a medium pan over medium high heat, then add the chicken. Cook until just cooked through and golden-brown on both sides. Remove from pan and place in a covered dish or place on a plate and cover tightly with foil to keep warm. Put the asparagus in the oven when the rice still has about 15 minutes to go and cook for the asparagus for 15 minutes, or until crisp-tender. While the rice and asparagus are cooking and the chicken is being kept warm, add 1 tbsp. butter to the pan used for the chicken, then add the onion and garlic and cook for 1-2 minutes over medium heat until fragrant and slightly soft. Add the white wine, chicken broth, and lemon juice and continue to cook for about a minute. Whisk in the sour cream, then add the remaining 2 tbsp. butter and add in the herbs and salt and pepper, whisking to blend. Let the sauce gently boil for a minute, adding a little cornstarch-and-water mixture if desired (this will help thicken the sauce slightly). Reduce to medium low heat. When the asparagus and rice are done, plate them alongside the chicken and top with the sauce. 

The sauce is what makes this dish—it's a little sweet and tangy from the wine, a little salty and creamy from the butter and sour cream, and gets a little flavor boost from the herbs and spices. It's easy to make—perfect for a weeknight meal—and it dresses up the simplest of meals. 

Recipe: Lemon Chicken and Asparagus Pasta with a Creamy Goat Cheese Sauce

Yes, yes, I know...this sounds a whole lot like a recipe I shared just a little while ago, and really, it's kind of like that recipe, version 2.0. While that recipe was chicken-less and could be pulled together in less than 20 minutes, last night's meal had a little more going on: an actual sauce (as opposed to just straight, melted goat cheese with some seasoning), marinated chicken, and a little extra flavor.

Serves: 4
Prep. time: 15 minutes (plus at least 2 hours for the chicken to marinate)
Cooking time: 10-20 minutes
Difficulty: Easy

Ingredients

• 2 chicken breasts, cut into 1 inch wide, 2 inch long slices
• 8 oz. rotini, or other short pasta (penne, farfalle, or gemelli would work well)
• 1/2 or a whole bunch of asparagus, cut into 2 inch pieces
• 1/4 - 1/2 cup lemon-based marinade or dressing to use to marinate the chicken (I had a lemon-thyme dressing from a favorite restaurant in North Carolina, but you can use something from your local grocery store)* 
• Olive oil, enough to lightly coat the bottom of a pan

For the sauce

• 3/4 cup chicken broth or stock
• 1 tbsp. extra virgin olive oil
• 3 tbsp. white wine (cooking wine is fine)
• 1-2 cloves garlic, minced
• 1 tbsp. chives, finely chopped
• Dried sage, to taste
• Dried thyme, to taste
• 1 tsp. lemon zest
• Salt and pepper, to taste
• 4-6 oz. soft goat cheese (buy a log of cheese rather than crumbles, because the log, when pulled apart, will melt better and faster)
• 1/2 cup heavy cream
• Cornstarch and water mixture to thicken, as needed

*If you don't have a marinade or dressing, whisk a teaspoon each of thyme, sage, salt, and pepper together with a few tablespoons each of extra virgin olive oil, lemon juice, and white wine to create a quick marinade from scratch.


Directions
Place sliced chicken into a medium bowl with store bought or homemade marinade/dressing and allow to marinate in the fridge for at least 2 hours (any less, and it just won't have a lot of flavor).
In a small pot over medium heat, whisk together the olive oil, chicken broth, and white wine and cook until reduced by about 1/2. Add in the garlic (if you want, you can lightly saute it first, then add it in), chives, lemon zest, and seasonings (thyme, sage, etc.). Crumble the goat cheese into the mixture and whisk it in until it's melted and combined. Slowly pour in the heavy cream, whisking constantly as you add it in. Season more as needed, then reduce heat to low. If the sauce seems thin, add a little cornstarch-and-water mixture to thicken it. In the meantime, bring a medium pot of salted water to a boil, then add the pasta and cook according to package instructions. When the pasta has about 5 minutes left, add the asparagus to the pot and cook the two together until the timer runs down. While the pasta and asparagus are cooking, heat a little olive oil in a large pan over medium-high heat, then add the chicken slices and cook until golden brown on both sides and cooked through. Season as needed. When the pasta and asparagus are done, drain and return to the pot, then toss the mixture with the finished goat cheese sauce. Add in the chicken, and toss to combine. Serve with a sprinkling of fresh basil or chives if desired.

This dish is light, fresh, and flavorful—perfect for a warm day or a quick weeknight meal. Lemon and goat cheese are a match made in heaven, and the addition of herbs and white wine help accentuate the flavors. Tender chicken and crisp asparagus add texture and flavor to the dish and help round it out.

Recipe: Rotini and Asparagus Tossed with Goat Cheese, Lemon, and Herbs

I came across a recipe for pasta with asparagus, goat cheese, and lemon a few months ago and took a look at it again this weekend. It called for only a handful of ingredients and just a few minutes of my time and it sounded like a delicious mix: perfect for a night at home on my own. The rich, tangy goat cheese, blended with lemon zest and seasonings, melts perfectly to coat the pasta and crispy asparagus—it's the perfect dish for a cool spring day or warm summer evening.

Not gonna lie...I totally forgot to use my nice solid white pasta bowl for the picture. Oh well.

Serves: 4-6
Prep. time: 10 minutes
Cooking time: 10-15 minutes
Difficulty: Easy

Ingredients

• 1 lb. rotini (or other short pasta —farfalle, gemelli, or penne would work well)
• 1 bunch of asparagus spears, washed, trimmed, and cut into 1-2 inch long pieces
• Approx. 1/4 cup extra virgin olive oil
• 1 tbsp. lemon zest
• 1 tbsp. lemon juice
• Approx. 5-8 oz. soft fresh goat cheese (by the log of cheese rather than crumbles for better melting)
• 1 tbsp. dried sage
• Garlic powder, to taste
• Salt and pepper, to taste
• Parmesan cheese, if desired

Directions

Bring a medium pot of lightly salted water to a boil. Add the pasta and cook according to the box instructions (approx. 7-10 minutes). During the last few minutes that the pasta is cooking, toss in the asparagus pieces so they cook too. In the meantime, add the olive oil, lemon zest and juice, goat cheese (pull it into pieces as you add it), sage, garlic powder, and salt and pepper to a large bowl and stir to combine. Once the pasta and asparagus have cooked, drain them, reserving about 1/4 cup of the pasta water, and toss the mixture in the bowl with the goat cheese mixture, adding the pasta water too. Toss until the goat cheese has even coated the pasta and asparagus. Serve with a sprinkling of Parmesan cheese, if desired.

This dish is fresh, creamy, and very flavorful. The goat cheese and lemon offer tangy flavors, while the salt and sage cut through the tang and create a deeper, richer flavor. To make this meal a little more well-rounded, served with grilled or seared chicken that's been seasoned with salt, pepper, and dried lemon peel.

Recipe: Five Herb Pesto

I was left with mostly full packages of fresh chervil, basil, chives, sage, and Italian flat-leaf parsley after making my herbed spaghetti squash side on Sunday night and I was a little concerned about how I was going to use them all before they started wilting and melting into slimy brown puddles in the fridge. It's not often that I make a dish that requires that variety of fresh herbs, so I decided the easiest way to use them up would be to make a pesto. A few handfuls of toasted pine nuts, some shredded Parmigiano-Reggiano and Pecorino-Romano, extra virgin olive oil, and a clove or two of garlic, plus the mix of herbs creates a complexly flavored pesto, all at once bitter, spicy, nutty, salty, and "green." While I wouldn't recommend eating it straight from a spoon—its light scent may trick you into believing its flavor is also light—it's delicious spread on a crusty piece of Italian bread, smeared on a sandwich, or even tossed with pasta, and it's especially good after it's had a day or two to sit in the fridge. I really just kind of winged it when it came to measuring out the herbs—I had used a bit of each for my spaghetti squash, so I used just about all of the remaining herbs in the pesto (each container held about 2/3 oz. fresh herbs)—so I encourage you to play around with the amounts of each herb that you use. The more basil, the better. The less sage, also probably the better (it has a very distinct smell and taste). The chives will add a slightly salty, onion-y flavor, while the parsley will add its distinct "green" flavor. Chervil has a very very slight smell of fennel or anise, but you can use a pretty good amount of it because the flavor is fairly delicate. Do not go overboard on the garlic cloves—because they are not cooked, they have a spicy quality to them that stands out in the pesto and can easily overwhelm it. Add one to start, and add just one more after you've tasted it and if you've decided the pesto can handle it.

Yields: 1 to 2 cups
Prep. time: 10-15 minutes
Cooking time: Just a few minutes to toast the pine nuts
Difficulty: Easy
Special equipment: Food processor

Ingredients

• A few tbsp. fresh chervil, coarsely chopped
• A few tbsp. fresh basil, chiffonade cut (roll up the leaves then cut the roll, creating skinny, long slices of leaf)
• A few tbsp. fresh chives, coarsely chopped
• A few tbsp. fresh Italian flat-leaf parsley, coarsely chopped
• A few tbsp. fresh sage, coarsely chopped
• 1-2 cloves garlic, coarsely chopped
• 1/3 cup extra virgin olive oil
• 1/2 - 1 cup shredded Italian cheese (Parmigiano-Reggiano or Pecorino-Romano are the best)
• A little over 1/3 cup pine nuts, toasted (preheat the oven to 350*F and toast the nuts on a small pan for just a few minutes, checking frequently. Toast until they are fragrant and just barely golden-brown, but not burnt. Really, it only takes about 3-5 minutes.)
• Salt and pepper, to taste

Directions
Combine the five herbs, garlic, cheese, pine nuts, and some of the olive oil, plus a little salt and pepper, in the food processor and blend until well-combined. Add in the rest of the olive oil and blend until the mixture is well-blended, with no chunks of garlic or pine nuts and no large pieces of herbs mixed in. The mixture will be thick—it should be more like a spread than a liquid sauce.

This pesto is incredibly flavorful and definitely gets better with age. The blend of herbs adds bitter, salty, spicy, "green," and nutty tastes to the mixture and it's absolutely perfect spread on a slice of Italian bread. It could easily be used as a pasta sauce or a condiment for a sandwich, and I'm betting it would be great as a substitute for tomato sauce on a pizza or you could mix it with mozzarella cheese and use the mixture to stuff chicken breasts. Versatile, flavorful, and a great way to use up some leftover herbs.