Fiery Jalapeno Chicken and Asparagus Pasta
This vibrant dish awakens the palate with its bold flavors and striking presentation. Pan-seared chicken, perfectly caramelized, sits atop a bed of al dente pasta generously coated in a piquant red sauce, brightened by sautéed garlic and thinly sliced jalapenos. The crisp-tender asparagus adds a delightful textural contrast and a whisper of verdant freshness, cutting through the richness of the sauce. Each forkful promises a harmonious blend of savory, spicy, and aromatic notes, reminiscent of a lively Mediterranean bistro. Garnished with fresh green onions, this recipe is a testament to how simple ingredients can create an unforgettable culinary experience, leaving a lingering warmth and a desire for more.
Ingredients
- •2 boneless, skinless chicken breasts, about 300g total
- •200g pasta, such as spaghetti or fettuccine
- •2 tablespoons olive oil
- •4 cloves garlic, minced
- •2 medium jalapenos, thinly sliced (seeds removed for milder heat, optional)
- •400g red sauce
- •150g asparagus, tough ends trimmed, cut into 3 cm pieces
- •2 stalks green onions, thinly sliced
- •Salt, to taste
- •Black pepper, to taste
Instructions
- 1
Pat chicken breasts dry and season generously with salt and black pepper.
- 2
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear chicken breasts for 6-8 minutes per side, until golden brown and cooked through. Remove from skillet, let rest, then slice into strips.
- 3
While chicken cooks, bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Drain, reserving 50ml of pasta water.
- 4
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté minced garlic and sliced jalapenos for 2 minutes until fragrant.
- 5
Add the red sauce and asparagus pieces to the skillet. Bring to a simmer and cook for 5-7 minutes, until asparagus is tender-crisp. If sauce is too thick, add a splash of reserved pasta water.
- 6
Add the cooked pasta to the skillet with the sauce and asparagus. Toss to coat evenly.
- 7
Divide the pasta mixture between two plates. Top with the sliced pan-seared chicken.
- 8
Garnish generously with thinly sliced green onions and serve immediately.
Cook This with Sous
Get recipes like this from ingredients you already have. Free to download.
