Creamy Chicken and Asparagus Pasta

It seems like it’s been a while since I’ve made pasta for more than just one. But, that is exactly what I decided to do tonight – and, man oh man, did it hit the spot! It was a hit with everyone – and this is one that will definitely be making it into our normal rotation!

I started by prepping the ingredients – cubing the chicken, cutting the bacon and the asparagus.

I cooked the bacon first. Once it was done, I removed it from the pan and set it aside.

Then I added in the chicken and the umami seasoning and cooked it until the chicken was almost done. There is just something about cooking chicken in bacon fat – you just can’t go wrong!

Finally I added in the asparagus and sauted it for a few minutes.

Then I added in the chicken stock, salt and pepper – and allowed this to cook, covered, until the chicken was fully done and the asparagus had started to soften.

To finish the sauce, I added in the heavy cream and the parmesan cheese. I stirred the mixture well, allowing the cheese to melt.

While working on the sauce, I cooked the pasta (in well salted water!) until it was about 1/2 done. After the cheese had melted in the sauce, I added the pasta to the skillet, along with about 1/2 cup of the pasta water.

The dish then cooked until the pasta was fully done and the sauce thickened.

Just before serving, I added in the bacon and mixed it through.

This was a delicious meal and one that I know we’ll repeat time and again!

Creamy Chicken and Asparagus Pasta

2 chicken breasts, cut into cubes
1 bunch of asparagus, cut into 1 inch pieces
4 slices thick cut bacon, cut into smaller pieces
1 box pasta (a short pasta will work best)
1 cup chicken broth
3/4 cup heavy cream
1/2 – 3/4 cup pasta water
1 cup grated parmesan cheese
1 tbsp umami seasoning
1/4 tsp black pepper
1/4 tsp salt

  • Prep chicken by cutting into 1 inch cubes
  • Prep asparagus by cutting into 1 inch pieces
  • Prep bacon by cutting into small pieces
  • Cook bacon and remove from pan
  • Add chicken to pan and season with umami seasoning, cook until almost done
  • Add in the asparagus and saute for a few minutes
  • Add in the chicken stock, salt and pepper – cover and cook until chicken is well done and asparagus is starting to get tender
  • Add in the heavy cream
  • Add in the parmesan cheese and melt
  • Cook pasta in well salted water, until it is about 1/2 way done
  • Add pasta to the pan, along with 1/2 – 3/4 cup of pasta water
  • Cook until the pasta has finished cooking and the sauce has thickened
  • Add bacon in at last minute

Sweet Potato Hash and Eggs

I really love sweet potatoes, but don’t eat them nearly as much as I’d like. I planned to remedy that, Sunday morning, when I decided to have some for breakfast/brunch.

I decided to do a quick sweet potato hash, using sweet potatoes, bacon, onion and maple syrup.

I started by dicing the sweet potatoes and onions (make sure your sweet potatoes aren’t too big, or it will take too long to cook them!). You can peel the sweet potatoes if you want, but I didn’t – there are so many nutrients in the peel! I also cut up 4 slices of thick cut bacon.

I cooked the bacon first. After it was done, I removed it from the pan as I didn’t want it to get too crisp.

Then I added the onions and sweet potatoes (sprinkled with a pinch of salt and pepper) and allowed them to cook, until the sweet potatoes were softened (this took around 10 minutes, given the size I cut my potatoes).

I added the bacon back in and added in 1 tbsp of pure maple syrup. I used Anderson’s, but any would do. Unless you really don’t like maple syrup – don’t skip this part, it makes it perfect!

I turned off the burner, covered the pan and let it sit while I cooked my fried egg. Just do your egg however you would normally fry an egg (or eat with scrambled eggs – or just make the hash as a side dish!).

Finally, dish up the hash and top with your egg. Delicious!!

I like the egg to be a little runny – it makes this dish perfect, for my tastes!

Sweet Potato Hash (2 servings)

2 medium sweet potatoes, diced (I didn’t peel the potatoes – just washed them really well)
1 onion, diced finely
4 slices of thick bacon, cut into pieces
salt / pepper to taste
1 tbsp pure maple syrup

  • Prep the vegetables and set aside
  • Cut the bacon and then cook in a hot skillet – once done, remove
  • Add in onions and potatoes
  • Salt / Pepper to taste
  • Allow the vegetables to sit for a bit, to get some color – then stir around in pan and allow them to finish cooking (about 10 minutes)
  • Add the bacon back in and mix
  • Finish with 1 tbsp maple syrup

If desired, top with a fried egg – or serve the sweet potato hash as a side dish!