450 package pasta, such as penne
1 asparagus
4 chicken breasts, skinned and
2 tsp olive oil
1/2 tsp basil salt and pepper
1/2 cup parmesan cheese
2 tsp white wine
Directions
Cook pasta in a large pot of salted boiling water until ad dente,
about 8 min. Meanwhile, snap off and discard woody ends of asparagus.
Then, slice spears into 2 inch pieces. Set aside to add to pasta
during last 3 min. of cooking. Meanwhile, cut chicken into strips.
Heat oil in a large frying pan set over medium heat. Add chicken.
Stir often until cooked through, about 3 min. Stir in wine and
seasonings. Drain pasta and asparagus. Toss with chicken.
Servings: 4 servings
Asparagus & Chicken Pasta Recipe brought to you by Recipe Ideas
Categories: Chicken; Italian; Pasta; Poultry; Vegetable
The History of Recipes
Food historians have found proof that recipes existed back into the far past, in fact as far back into recorded history as the Egypt of the Pharoahs, and quite possibly further than that. In practice though, mostly, these early records were just very basic hieroglyphic instructions for meal preparation.
Interestingly, the most ancient recipe discovered, according to historians are a few ancient tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel wonderful and blissful. Later on, in Roman times 25BC a man called Apicius created a number of scripts showing how to cook the recipes prepared by his fellow Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were split into starters, main course and desserts, a style of dining still practiced today. This early Roman chef informs us how the Roman chefs were skilled in the use of many different aromatic flavours, including a few that are still present in modern kitchens such as thyme, rue and asafoetida. During the succeeding few hundred years, the rich families of the West strove to serve the most extravagent banquests, and consequentially the best cooks and their recipes were much in demand. Notwithstanding that, it was during the nineteenth century the formal cooking and recipe collections really came of age. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, spent years to collating, trying out, and recording the recipes that were being prepared for the better households. By the arrival of the 1900s, cooking publications were starting to become popular as a result of better eduction, people having increased free time and having more money. |
We hope you enjoy this Asparagus & Chicken Pasta recipe.
