Last night I hauled out my La Cucina pasta machine (thanks Chris and Marli!) and made fresh fettucini noodles. Fresh made pasta is so much better than the dried store bought. I put together a fairly simple medley of fresh picked asparagus from my asparagus bed, sun-dried tomatoes and artichokes from the Whole Foods Antipasto Bar, and some slices of grilled chicken breast. It all came together in a delightfully delicious pasta seved with a green salad. If you have a Whole Foods near you- consider adding some other ingredients from the antipasto bar such as the cioppolini onions, paparadelle peppers, olives, mushrooms, etc. This can also be a vegetarian dish if you leave out the chicken.
Chicken-Asparagus-Sun Dried Tomato Pasta
Fresh Fettucini Noodles (or use a package of store-bought)
3/4 cup chopped sun dried tomatoes in olive oil
2 grilled boneless chicken breasts , sliced and cut into 1 inch pieces
6-8 stalks of asparagus
1/4 cup olive oil
1/3 cup parmesan or romano (fresh grated is best)
2 cloves garlic, finely minced
1 tsp Italian herbs (I buy the Italian herbs in a grinder and grind it like pepper- it tastes much fresher!)
splash of white wine (optional)
1/2 cup chopped marinated artichoke hearts (optional)
1. Prepare and cook pasta (see recipe for fresh pasta below).
2. In a large saute pan, saute chicken and asparagus in olive oil and garlic on low heat for 5 min (optional: add a splash of white wine). Add chopped sun-dried tomatoes and artichokes (optional), saute for another 305 minutes.
3. Add drained pasta to pan and toss with parmesan and Italian herbs.
Pasta Dough (enough pasta for 6-8 servings):
3 cups flour
2 large eggs
3 T water
1 t olive oil
1/4 tsp salt
Mix all ingredients together by hand. Add more water if neeeded. Run dough through dough press several times to knead it. Press sheets of dough at #4 thickness. Run through fettuccini cutter. Cook in boiling water for about 8-10 minutes (check several times to make sure it is done and not overcooked and mushy).
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