Ingredients:
2 boneless skinless chicken breasts
2 tblsp sundried tomatoes, chopped
1 bunch of asparagus, peeled and blanched cut into bite size pieces
2 strips Wegmans Reduced fat Bacon (candian bacon can be substituted)
1/4 cup white wine
1/4 tsp mint
Barilla Plus Pasta
salt
pepper
Instructions:
Blanching:
Peel the stalks of the asparagus just to get the tough outer coating off. Have a large pot of boiling water and salt it with sea salt. have a separate bowl with water and ice set aside. Add the asparagus to the boiling water and boil until it turns a vibrant green. Once it turns a bright green, remove the asparagus and add to the ice water to shock and stop the cooking. Cut up the asparagus into bite sized pieces and set aside.
And the rest...
Bring a pot of water to a boil. Once the water is boiling, add the Barilla Plus Pasta. Cut the chicken into 1/4" pieces and season with salt and pepper. Chop the bacon into small pieces, add these to a cold skillet and turn the heat to medium. Stir until the bacon starts to render, then add the chicken. Cook until the chicken is cooked through and add the wine, making sure to scrape the bottom of the pan. Add the tomatoes and asparagus and mint. The pasta should be ready at this point so add that to the pan and toss. Reserve some of the pasta water and if the dish seems too dry, add some. Salt and pepper to taste.
