Pasta with Asparagus and Chicken Breast

In a tangy white wine sauce.

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Ingredients

500 g	chicken breast fillet, cut into 2cm cubes
200 g	carrots, peeled and sliced
250 g	white asparagus, peeled and cut into bite-sized pieces
250 g	green asparagus, cut into bite-sized pieces
2	spring onions, sliced
30 g	herb butter
	salt and freshly ground black pepper
1 tbsp	oil
4 tbsp	dry white wine
100 ml	vegetable stock

Method

Preparation time: ca. 15 min / Cooking / Baking Time: ca. 15 min / Grade of difficulty: easy / Calories per portion: n/a

Cook the pasta in salted water until done, then drain.

In a pan heat the oil. Fry the chicken breast for 2-3 minutes over high heat until slightly golden all around. Add the onions, carrots and asparagus and cook stirring for 2-3 more minutes. Pour in the stock and the wine, cover and simmer for 6-7 minutes. Stir in the herb butter and cook for another minute.

Add the cooked pasta and toss. Season to taste with salt and pepper.