Yet another recipe off Pinterest! I found this recipe one night and thought it looked heavenly. When I followed the link I was presented with one problem: it was all in Polish! I speak a couple of languages, but Polish is not one of them. Luckily, Google Translate came to my rescue! Unfortunately, Google Translate isn’t the most reliable translator and so some of the instructions came out a little funny like “Wash the asparagus, snap off woody ends of the light (the same break in the right place).” Uhhh. What are the woody ends of the light?
Given that, some of my steps became assumptions of what to do next. This recipe serves 4. The original recipe called for basil pesto. Mom isn’t a very big fan of basil pesto, so I opted to go on a limb and try something else. While at Target shopping, I found Giada De Laurentiis’ section and her Sun Dried Tomato Pesto. (Two thumbs up!!)
For this dinner you’ll need:
1 small chicken breast per person (I used 400 grams/14 ounces uncooked of chicken)
1 tablespoon whole wheat flour
4 slices of prosciutto
20 stalks asparagus
2 tablespoons olive oil
1 clove garlic, minced
4 tablespoons Sun Dried Tomato Pesto (I cheated and bought a jar of Giada De Laurentiis for Target)
80 ml of heavy whipping cream (aka double cream in Britain)
2 large potatoes (My potatoes came to 17.4 ounces or 494 grams)
6 sun dried tomatoes, sliced
1 cup sliced baby bella mushrooms
1 bundle of spinach
|She also has bottles of Genovese Basil Pesto.|
First things first. Peel and cut the potatoes into eighths so the pieces are little and about the same size. This will allow them to cook faster and more evenly.
Put some water on to boil and put the potatoes in. Then rinse and pat dry the chicken and cut the breasts into smaller filets. Coat the filets in the whole wheat flour and wrap with one slice of prosciutto. Then set aside.
|Some of the prosciutto ripped coming out of the package. Don’t worry. It will still taste amazing.|
Rinse the asparagus and snap the woody ends off. When you bend the asparagus near the bottom of the stalk, it will snap at the natural breaking point. I put the asparagus into a pot of boiling water to cook.
In a skillet, heat 2 tablespoons of olive oil with a clove of garlic. Then I added the chicken filets to the pan. Cook for 6 minutes, and then flip the filets over.
Immediately after putting the chicken filets on, I decided to sauté some mushrooms to add to the pesto sauce in a separate pan.
Add the pesto and the cream and mix! Remove from heat and allow the sauce to thicken slightly as you finish up. The asparagus and potatoes should be done by now. Drain both and set aside. When the mushrooms were done, I added a small bundle of spinach to the pan to wilt. I ripped the spinach up as it went in so that it would be smaller pieces. I wanted smaller pieces to make this:
|Sun dried tomato and spinach mashed potatoes!|
I didn’t add any seasoning whatsoever to the potatoes because I knew the pesto would be rich and plenty enough to use for the chicken and potatoes. And, voilà!
Simply delizioso! I had leftovers for supper a couple of nights later, and it was still delish. I’m looking forward to making it again!
And now for what was truly amazing and delightful about this recipe: the nutritional info! This meal was rich and full of flavor and under 600 calories! This nutritional info is for the full plate seen. Asparagus and mashed potatoes included.
Enjoy! or in italian Gustare! (Okay, so Google Translate told me that. Let me know if that’s not correct!) Let me know what you think of this dish!