Rotini with Chicken, Roasted Asparagus and Balsamic Butter

Pasta sounded really good tonight and spence gave me the go-ahead to try this recipe!

This is similar to the Brown Butter Chicken Penne that I made a month or so ago... but with the asparagus and the balsamic...mmmhhmmm! A delicious new twist!

Rotini with Chicken, Roasted Asparagus and Balsamic Butter

(Adapted from Food and Wine)

Serves 4

1 pound asparagus

2 tablespoons olive oil, divided

2 teaspoons salt

1/2 teaspoon fresh-ground black pepper

1 pound boneless, skinless chicken breast, cut into pieces

1 tablespoon olive oil

1/2 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon paprika

1/2 cup plus 2 tablespoons balsamic vinegar

1/2 teaspoon brown sugar

1 pound rotini pasta

1 stick butter, cut into pieces

1/3 cup grated Parmesan cheese, plus more for serving

1. Heat oven to 400 degrees. Snap the tough ends off the asparagus and discard them. Cut the spears into 1-inch pieces. Put the asparagus on a baking sheet and toss with 1 tablespoon of olive oil and 1/4 teaspoon each of the salt and pepper. Roast until tender, about 10 minutes.

2. Meanwhile, heat a large skillet over medium-high heat and add the remaining tablespoon of olive oil. Pat chicken dry with a paper towel, then toss with salt, pepper and paprika. Add to the skillet and brown on all sides, cooking for about 8-10 minutes. Remove and set aside in a bowl. 

3. While the asparagus and chicken are cooking, put the vinegar in a small saucepan. Simmer until 3 tablespoons remain. This will take 10 minutes or so and you can start the water boiling for the pasta at this time. When there is about 3 tablespoons of vinegar left, stir in the brown sugar and the remaining 1/4 teaspoon of pepper. Remove from the heat. 

4. Cook the rotini in a large pot of boiling, salted water until just done - according to the package. Drain the pasta and toss with the butter, vinegar, Parmesan, asparagus, chicken and the remaining 1 3/4 teaspoon salt. Serve with additional Parmesan. 

Chicken Enchiladas with Green Sauce

These enchiladas were incredible. I've made a lot of different enchilada recipes over the years, but this one is my all-time favorite!

Chicken Enchiladas with Green Sauce
(Recipe from Mexican Cooking Made Easy)

Chicken:
1 Rotisserie Chicken
1/2 cup chopped onions
1 Tbsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. salt
1/2 c. tomato sauce
1 cup light sour cream
1 Tbsp. chopped onions
1/2 cup "southwestern mix" shredded cheddar and jack cheese

Shred the chicken while it is still warm. Place into a bowl and set aside, discard unused parts of chicken. Heat 2 Tablespoons of oil in a skillet over medium heat. Add onions, saute until soft. Add chili powder, ground cumin, salt and tomato sauce. Add chicken and mix well. Turn heat to low and let simmer for 5 minutes.

Transfer to a large bowl and add sour cream, onions, and cheese. Mix well and set aside.

Green Sauce: 
2 lbs husked tomatillos - I just used canned. (I used one 1lb 12 oz can plus 3 more tomatillos from a smaller can)
4 green chilies - again I just used canned chilis, but whole chilies not the diced chilies.
1 cup chopped onions
1/2 cup chopped cilantro
1/2 tsp. salt
2 Tbsp. oil

Cut out stem from each of the tomatillos and discard. Put the destemed tomatillos, chilies, onions, cilantro, salt, and oil in food processor and mix until smooth.

Assembly:

6 flour tortillas, 8 in.
1/2 cup "southwestern mix" shredded cheddar and jack cheese
1/4 cup sliced olives

Preheat oven to 350 degrees. Warm tortillas on skillet or wrap in foil and heat in oven until soft. Spread 1/2 cup green sauce on a 9x13 and warm remaining sauce in 10 inch skillet. Dip tortillas in warm sauce, remove immediately, and place in 9x13.

Spread 1/2 cup chicken filling down center of each tortilla. Wrap tortilla around filling and tuck, seam side down, in 9x13. Repeat with all six tortillas. Cover with remaining sauce and 1/2 cup cheese, top with olives. Bake for 15 minutes or until heated through.

Serve with rice, beans, sour cream and salsa.

Brown Butter Parmesan Chicken Penne

Knowing the star of our meal would be the Hearty Whole Grain Basil Bread, my uncle and I searched for a simple, but still flavorful pasta that would be a perfect compliment to our bread! And we found it!

With caramelized onions, mushrooms, paprika flavored chicken, parmesan, and a brown butter sauce - this pasta is now one of my top favorites! 

Brown Butter Parmesan Chicken Penne

Serves 6

1.5-2 pounds boneless, skinless chicken breasts, cut into pieces

1 tsp. salt

1 tsp. pepper

1/2 tsp. smoked paprika

1 1/2 Tbsp. canola oil

6 Tbsp. unsalted butter

1 medium sweet onion, sliced

1 cup sliced mushrooms

4 garlic cloves, minced or pressed

3/4 cup dry white wine

1/2 pound whole wheat pasta (penne or linguine)

2/3 cup freshly grated parmesan cheese + more for topping

fresh chopped parsley for topping

Heat a large skillet over medium-high heat and add canola oil. Pat chicken dry with a paper towel, then toss with salt, pepper and paprika. Add to the skillet and brown on all sides, cooking for about 8-10 minutes total. Remove and set aside in a bowl. 

Turn heat down low and add 1/2 tablespooon butter. Add sliced onions with a pinch of salt and stirring occasionally, cook until caramelized - about 15 minutes. 

While onions are caramelizing, heat a small saucepan over low heat and add 5 tablespoons or butter. Whisk constantly until butter has brown bits on the bottom, then immediately remove from heat. (We never got the brown bits but we were afraid we were going to burn the butter if we went any longer - it was still really good!) After removing from the heat, whisk for about 30 seconds more just to make sure the bits don't burn. Set aside. At this time, also prepare the water for the pasta and cook according to the directions.

 After onions have caramelized, set them aside in a bowl. Add the remaining 1/2 tablespoon of butter and add mushrooms. Cook for 5-6 minutes until juicy and caramelized. Place onions back in the skillet, add garlic and cook for 30 seconds until fragrant. Increase the heat to medium and add wine. Let the wine bubble and cook for 3 minutes. Add chicken and pasta both to the skillet, tossing multiple times to coat. Turn off heat and stir in grated cheese. Drizzle brown butter (make sure you get the brown bits!) over top, tossing to coat a few more times. Top with additional cheese and chopped parsley!