4 Reviews

Wanted to do a pasta dish that included asparagus, chicken, with penne, that wasn't too complex. This fit the bill exactly but I used some variations. First prepared the asparagus according to the recipe, second broiled the chicken filet strips, which were seasoned with sea salt and freshly ground pepper, turning over once.. Then melted 2 tbsp.butter, and added1 tbsp. olive oil, 2 tsp. minced garlic,and chicken stock with white wine. After reducing the sauce, I found it too thin so I thickened it with flour and water paste. I found the seasoning to our liking, not too spicy! In other words, this method worked and we enjoyed it very much.

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Patricia S. July 08, 2011

I'm not sure if we would have thought it 5 stars as written but I added garlic, onions and crushed red pepper to suit our tastes and 5 starred it for us. I added wondra to thicken the sauce a bit then whisked in parm. cheese. Great use of LF sour cream in this recipe...Grand idea! I added a handful of baby spinach at the end just because I had some to use up. I would like to try this again and sub the spinach. I think this recipe could use either. We really enjoyed this. Too bad I lost the flip for leftovers. I will make this again. Thanks!

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jrusk September 10, 2009

Was very yummy. I did make an extra batch of the sauce and poured it over individual servings and then topped with grated parmesan cheese. Even my picky 8 yr. old daughter said she liked it.

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Chef Weezy March 29, 2006

Very nice meal.....I made this last night and would make it again...but next time I think that I would kick it up a notch by adding some capers. I also thickened the sauce a bit by adding a bit of cornstarch but otherwise followed the recipe exactly! Thanks for posting.....lovely meal....hubby had seconds!

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cfletcher January 19, 2006
Chicken and Ziti With Asparagus in a Creamy Sauce