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—-
Whoa! Hello.
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:
“omgomgomgomgI’monEatLiveRunI’
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.
FIIIINE.
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
serves 4
Ingredients:
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
Directions:
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.
Lindsay
November 17, 2011 at 3:12 amWow…that looks so unreal it’s making me hungry, and it’s 6:10 am…
Kathryn
November 17, 2011 at 3:23 amGreat guest post! Lovely to see you over here on ELR!
Sweet and Savvy
November 17, 2011 at 3:32 amMost people want invited over to people’s houses for dinner. I, though, would be content being invited over to clean your fridge to scrap leftovers. 😉
Khushboo
November 17, 2011 at 3:40 amI just proclaimed how hungry I am at work..this doesn’t helP!!
Averie @ Love Veggies and Yoga
November 17, 2011 at 3:48 amBev, hi!!!!
You made such a pretty meal and the light streaming in on it is just glorious.
Love the overhead shot of the asparagus, too. And I love asparagus (not just the picture..but I love that too :))
As always, your pics are awesome and so are you 🙂
Jessica @ Jess Go Bananas
November 17, 2011 at 4:10 amhahahah that pasta sounds amazing…I kinda wish I had that spa day…lol
They Call Me The Guest Poster Child | Bev Cooks
November 17, 2011 at 4:10 am[…] GO CHECK OUT MY FAME THAT IS FAMOUS! […]
Molly @ RDexposed
November 17, 2011 at 4:43 amI love the idea of asparagus looking like a boquet of flours in a vase!
Julie
November 17, 2011 at 4:19 pmI too love the idea of the asparagus staged to look like a “bouquet” of “flowers” in a vase.
Flour vs. Flowers – kind of hard to mix up. :O (Sorry, spelling error pet peeve here!”
Julie
November 17, 2011 at 4:19 pmAnd I would make a grammatical error there. The ” is a )
Julie
November 17, 2011 at 4:21 pmPunctuational, I mean. 😉
angela
January 10, 2012 at 1:54 pmwoah, sassy.
Kay
November 17, 2011 at 4:52 amWhat a great looking recipe an photos, Bev! And my two favorite friends unite! What could be better? Love your sites, ladies!
kathleen @ the daily crumb
November 17, 2011 at 4:54 amthis looks amazing. and i’m here to tell ya, a little cream makes anything better!! the asparagus pasta is to die for. thanks, bev!!
Angela @ Eat Spin Run Repeat
November 17, 2011 at 4:54 amOooh I love that asparagus shot! This sounds delicious and I’m definitely trying that creamy asparagus sauce soon!
katie @KatieDid
November 17, 2011 at 5:12 ammm lovely dish! I love chicken legs so so much, I usually buy them over chicken breasts these days. And that creamy sauce- looks so rich without being too heavy.
Joelle (On A Pink Typewriter)
November 17, 2011 at 5:24 amMmm, so many of my favorite dinner things in one bowl! Copying down this recipe!
Lauren @ What Lauren Likes
November 17, 2011 at 5:41 amThis is so pretty! Wow, the colours are just amazing!! 🙂
Marijke
November 17, 2011 at 5:43 amThis looks like a DREAM!
Hilliary @ Happily Ever Healthy
November 17, 2011 at 5:51 amThis sounds delicious, like I want to run home and make this for lunch! Thanks for sharing!
Jen
November 17, 2011 at 5:56 amLove the recipe, but the rest had me confused. Just keep the stories simple Bev?
Rachel @ Not Rachael Ray
November 17, 2011 at 5:57 amHoly gorgeous, Bev! Looks great, and so beautiful. Can you add this to your fedex package for me? 😉
brandi
November 17, 2011 at 6:01 amGreat guest post! I LOVE Bev. I want her to be my neighbor. 🙂
Notyet100
November 17, 2011 at 6:15 amUmmmm this looks so delicious
Cassie
November 17, 2011 at 6:34 amThis looks AMAZING!! I love pasta sauces made with veggies. Beautiful post, BEV!!!
Jen
November 17, 2011 at 6:44 amThis is right up my alley! I love roasted chicken. I’ve just got a 9″ iron skillet…is that big enough to hold a whole chicken, you think? And p.s., that Jen above is not me. I lurve your humor!
Bev Weidner
November 17, 2011 at 7:09 amHa! Thanks for the note. 🙂
My cast iron is a 10″ and it normally fits a whole chicken in it! Depending on the size of course. You may have to do some serious snuggling with it, but it should work!
Lauren from Lauren's Latest
November 17, 2011 at 6:49 amOh Beverly! This is why I love you.
Cait's Plate
November 17, 2011 at 6:51 amBEAUTIFUL photos! Delicious look dish!! Definitely want to try this out! Also – just added you to my google reader – so happy to have found you!
Bev Weidner
November 17, 2011 at 7:10 amGreat! Thank you so much!
Sally
November 17, 2011 at 6:52 amOh, that sauce. That sauce. I’m seeing a lot of possibilities for more of that sauce in my life. I wonder if it will freeze well?
Erica @ In and Around Town
November 17, 2011 at 6:59 amLove this use of asparagus! its one of my favorite veggies
Halle
November 17, 2011 at 7:21 amWow. This recipe looks amazingggg!! Trying this ASAP.
Casey @ Pocket Full of Sunshine
November 17, 2011 at 7:25 amWhat a gorgeous dish!
rachel
November 17, 2011 at 7:26 amwill have to try this method of roasting chicken! looks pretty simple 🙂
Living The Sweet Life
November 17, 2011 at 7:34 amOh my word … the crisp of the chicken – – the colour of that sauce!! Do you think anyone will notice if I left work to make this right now :$
Heather
November 17, 2011 at 7:41 amThis looks amazing! Aaaand I have all the ingredients in my fridge right now. Making this for dinner tonight for sure.
Sweet Marcella
November 17, 2011 at 7:43 amLove love love this recipe Bev! And I love your blog! And I’m totally jealous of your guest post 🙂
Liz @ Southern Charm
November 17, 2011 at 7:52 amOh wow! This looks delicious. The asparagus in the recipe is very inviting 🙂
Mary
November 17, 2011 at 8:08 amThis was one of the yummiest and funniest guest posts I’ve ever read! Thanks, Bev, and thanks Jenna for introducing me to a great new blog!
Annie @ Naturally Sweet Recipes
November 17, 2011 at 8:10 amOh my, that looks so tasty! I love how bright and pretty it looks. That sauce sounds amazing! A must try!
Rachael @ FreshlyMinted
November 17, 2011 at 8:15 amHow fun! And quite a fun post to read, I might add 😉
Love the green sauce – so creative. Major question on my mind, however: Will it make your pee smell funny?
Haha – Can’t wait to try it!
Jessica
November 17, 2011 at 8:26 amI’m dying to run home and make this! Looks amazing! Bev, I hopped over to your blog and will def. be following you now!
Emmy (Wine and Butter)
November 17, 2011 at 8:41 amThis looks VERY yummy! I am so in the mood for chicken!
My fave way to cook chicken is rubbed with salt and dried herbs and baked on raised tray so it goes all crispy…! BUT I do love it poached in some wine from time to time.
Also a big fan of asparagus and sun dried tomatoes!
I loved the post too! Sometimes I get panicky just commenting on amazing food blogs … so your take was very cute. You more than held your own though and sure you’ll have a ton of new readers – including me!! :). xox
Natalie @ Perry's Plate
November 17, 2011 at 8:49 amI heart you, Bev. 🙂
Gina @ Running to the Kitchen
November 17, 2011 at 9:01 amHaha, loved this guest post. I want this chicken and pasta in my face now. I’ve been seeing your name everywhere recently..time to check you out 🙂 (that sounds dirty, it’s not I promise.)
Kiran @ KiranTarun.com
November 17, 2011 at 9:16 amThanks Jenna for featuring the awesome Bev!
And Bev, I wish we were neighbors. Like for realz 😀
Sonia (the Mexigarian)
November 17, 2011 at 9:31 amMy husband is going to love this. Thanks for an awesome guest post. 🙂
nicole {sweet peony}
November 17, 2011 at 10:36 amuhhhh that looks gorgeous. and delicious. and like it should be in my face now! so happy to see bev here… love both of you ladies!
Adrianna from A Cozy Kitchen
November 17, 2011 at 10:48 amAsparagus pesto?! Yes please!! Pretty pretty pictures, too!
christine @ oatmeal in my bowl
November 17, 2011 at 10:49 amOMG! I love your voice with this post! Spa day – Rachel having Ross’ baby…cute. And this meal – especially the asparagus pasta – looks uh-may-zin! 😉
Bianca @ Confessions of a Chocoholic
November 17, 2011 at 11:05 amI love asparagus with pasta but have never made an oh-so-creamy sauce with it yet. This looks delicious!
Jennifer @ Mother Thyme
November 17, 2011 at 11:06 amThis looks FABULOUS and I bet it is delicious! Definitely on my list to try! Stunning photos! 🙂
Heather
November 17, 2011 at 11:12 amLooks delish! Anything with asparagus in it is A-OK in my book.
Katie
November 17, 2011 at 12:48 pmNo scaring. Just love for you both, Bev and Jenna. Can I swim in that asparagus/creamy goodness?
amy walters, aDESIGNdock
November 17, 2011 at 1:24 pmGreat recipe Bev! This looks so delish!
deena @ stay at home FOODIE
November 17, 2011 at 2:17 pmLooks delish. Sounds even better. Love it
Lisa [With Style and Grace]
November 17, 2011 at 4:08 pmLook at you, running with the cool crowd now – we’re still friends, right? 😉 Okay, call me crazy, but I’ve never roasted chicken in a skillet before… right, I know, this will change IMMEDIATELY.
KateSouth
November 17, 2011 at 6:04 pmThat looks downright awesome! I love roasting a whole chicken, but have never skillet roast a “broken down” chicken, will definitely have to try that. And any creamy sauce just calls to me…
Sharon
November 17, 2011 at 8:32 pmWow this looks fan-freaking-tastic. Must. Try. And I love your writing style too. Great guest post!
Katie
November 17, 2011 at 10:36 pmI love your style and I’m definitely going to have to check out your blog! I’m definitely going to have to check our this recipe too. However, my very favorite was the Friends reference ~ I’m glad to know I’m not the only one cooking with Friends in the background. I’ll be thinking about you next time 🙂
Elise Franco
November 18, 2011 at 6:14 amThis post just reminded me that I haven’t had my dinner yet. Looks very yummy and not to mention I really love asparagus.
Rachel Wilkerson
November 18, 2011 at 9:05 amThis looks SO good and those photos are amazing!
sippitysup
November 18, 2011 at 10:20 amI just made a similar sauce with broccolini and rapini. But this creamy version tempts me to revisit the concept. GREG
Maria
November 20, 2011 at 9:04 amHoly beegeez, this was so flippin’ delicious! Thanks for sharing!
Kris
November 21, 2011 at 1:47 pmThis looks so amazing. I seriously want a plate of this pasta and chicken in front of me now! Ya’ll deliver? To Texas…?
{the life} What I’ve Been Eating
May 18, 2012 at 7:45 am[…] chicken over creamy asparagus pasta from Eat, Live, Run. My asparagus went bad so I had to improvise a new sauce based on what I had in the fridge; the […]
April Knight
January 9, 2020 at 7:48 amYammy!)
This is my favourite recipe – Pasta sauce https://oneperfectdayblog.net/pasta-sauce/
Really tasty and healthy!))
INGREDIENTS
1 medium brown onion
1 – 2 cloves of garlic
2 – 3 sticks celery
1 large carrot
1 large or 2 small zucchini
half a small capsicum. Green or red is fine.
1 bottle store-bought passata sauce
olive oil for cooking
Try!)