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
Experts have tracked the existence of recipes back into history, at least as far into history as ancient Egypt, and quite possibly further than that. Interesting though that maybe, mostly, these ancient recipes were just primitive pictorial instructions for preparing meals.
Interestingly, the most ancient recipe discovered so far, according to historians are some clay tablets in ancient Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel blissful and exhilarated. Later on, in Roman times 25BC a roman called Apicius compiled a collection of scripts which described recipes enjoyed by wealthy Romans. In his works, Apicius describes how the meals of wealthy Romans were separated into appetizers, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he tells us how the Roman chefs were skilled in the use of many aromatic flavors, including a few that are still present in modern kitchens such as bay, fennel and asafoetida. In the fifteenth century, knights returning from the crusades brought back many new foods and spices from middle-east cuisine, such as coriander, parsley, basil and rosemary. These new foods and tastes led to an eruption in manuscripts on food, the majority of which are now in private collections. During the succeeding few hundred years, the rich and powerful families of Europe tried to serve the most extravagent banquests, and because of this cooks and their collection of recipes were much in demand. However, it was during the 19th century that formal cookery and cookery books became really popular. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted much of their lives to collating, trying out, and recording recipes for their fellow cooks to enjoy. By the arrival of the 1900s, cookery publications are increasing in popularity as a result of higher levels of literacy, more free time and having more money. |
We hope you enjoy this Asparagus & Chicken Pasta recipe.
