Spring is here and we couldn’t be happier! The sun is shining and the temperatures are reaching highs of over twenty degrees. This is unseasonably warm for this time of year. Usually in April there is still snow on the ground. We are lucky to be enjoying such lovely weather. The trees are in bloom and the grass is getting greener and greener. Everyone is enjoying Montreal’s beautiful parks and we can smell the wonderful aroma of bbqs everywhere we go. This time of year we crave fresh and light dishes. One of my favourites is a chicken and asparagus pasta dish. It is easy to make and there are always leftovers you can enjoy the following day – perfect for our busy EC Montreal students. For my version of this pasta dish, you will need the following ingredients:
1 package of dry pasta
2 cups pieces of asparagus
½ cup butter
2 cups half-and-half cream
¼ teaspoon garlic powder
¼ teaspoon ground black pepper
1 pinch cayenne pepper
¾ cup grated Parmesan cheese
½ pound cooked chicken breasts – cut into bite size pieces
Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente. Add the asparagus during the last 3 to 5 minutes of cooking. Drain, and transfer to a large bowl.
In a large pot over medium heat, combine butter and half-and-half. Cook until thick and bubbly. Season with garlic powder, black pepper, and cayenne pepper. Stir in Parmesan cheese and cooked chicken, and heat through. Pour sauce over pasta and asparagus, and toss to coat.
It is a great dish to enjoy at an outdoor picnic or seated on a patio on a warm spring day!
We hope you will give this recipe a try! We will be sharing it on Microsoft Teams where you can access your English and French virtual lessons.