Woooow, it’s so lovely over here. I love what you’ve done to the place, Jenna! Are those new curtains and were they on sale? Because I’ve been thinking about picking some up for my webs—-
Yeah, didn’t see ya there. You’re. . . pretty quiet.
I’m Bev from Bev Cooks! I’m doing some guesty posterin’ for Jenna today on her uh-may-zin site. And while I’m supposed to be talking about food with you guys, this is all I can actually think:
I’d like to start by thanking my husband. He’s been there for me since day one. And of course my parents. Talk about support. And I can’ t forget my………ah, man! They’re telling me to wrap it up and get on with the food.
So, you guys. We need to talk about roasted chicken for a sec. What I’m about to share with you might be THA. EASIEST. way to roast a chicken.
A) You have the butcher cut it up for you so you don’t have to willy nilly with it much.
B) You pour a little wine on it, and a little (or a lot) more in your mouth.
C) It roasts in a cast iron skillet for only 40 minutes, so you have just enough time to pull together some quick pasta with a creamy asparagus sauce while Friends is on in the background.
Rachel just had Ross’s baby and we’re crossing our fingers for them to get back together!
Okay, now let’s go ahead and discuss this creamy asparagus sauce. I’m telling ya, you’ll be cruising on easy street in a pink convertible with a head scarf and red lipstick, it’s that simple.
A) The asparagus has a spa day with garlic, cream and a little broth in a food processor.
B) It then simmers for a minute, followed by a hot elopement with the pasta.
C) You serve it with sun-dried tomatoes and as a bed under the roasted chicken, whuuuut! *fist bump*
No need for a fork. The shovel in the garage will be just fine.
*Thank you so much for having me today, Jenna! I hope I didn’t scare anyone off.*
Roasted Chicken over Creamy Asparagus Pasta
1 whole chicken cut up
2 Tbs. extra virgin olive oil
1/4 cup dry white wine (or chicken broth)
2 sprigs fresh oregano
2 sprigs fresh thyme
1 tsp coarse salt
1 tsp freshly ground pepper
juice from half a lemon
1 pound brown rice spaghetti (or whatever you have on hand)
1/2 bunch asparagus
3 cloves garlic, roughly chopped
1/2 cup heavy cream
1/4 cup chicken stock
1/4 cup sun-dried tomatoes
1/2 tsp coarse salt
1/2 tsp freshly ground pepper
Preheat oven to 450 degrees.
Coat the bottom of a cast iron skillet with a little oil, along with coating all sides of the chicken. Nestle the chicken pieces in the pan. Pour the wine over the chicken. Top with the fresh oregano and thyme leaves, and sprinkle with salt and pepper.
Roast for 40 minutes. Change the oven to broil, and broil 5 more minutes.
Bring it out of the oven and spritz with lemon. Let rest for 5 minutes.
In the meantime, give the asparagus a rough chop and throw it into a food processor. Add the garlic and blitz until finely chopped. Add the cream, broth, a good pinch of salt and pepper. Blitz a bit more until everything is combined and creamy.
Pour sauce into a small saucepan and simmer lightly while the pasta cooks.
Cook the pasta until it reaches al dente. Drain and add to the saucepan. Toss to coat with the cream sauce. Toss in the sun-dried tomatoes. Resist sticking your mouth in the pot. Oh, you’ll see.
Serve creamy asparagus pasta topped with a piece of roasted chicken. Spritz with a little more lemon if desired. Drizzle with more sauce and freaking have. at. it.