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Poached chicken and asparagus spaghetti
Poached chicken and asparagus spaghetti
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Delicious wine-poached chicken served with perfectly cooked asparagus pasta.
Ingredients:
  • 500ml (2 cups) chicken style liquid stock
  • 500ml (2 cups) white wine (such as semillon sauvignon blanc)
  • 1 leek, cut into quarters lengthways
  • 1 lemon, cut into thin slices
  • 3 sprigs fresh continental parsley
  • 3 single chicken breast fillets
  • 125ml (1/2 cup) extra light thickened cream
  • 400g dried thin spaghetti pasta
  • 2 bunches asparagus, halved diagonally
  • 230g (1 1/2 cups) fresh peas or frozen peas
  • Shaved parmesan, to serve
Instructions:
  • In a large frying pan over medium heat, simmer stock, wine, leek, lemon, and parsley. Then add chicken, reduce heat to low, and cook for 10 minutes. Let it rest for 30 minutes for the flavors to develop. Transfer chicken to a clean surface and shred coarsely with a slotted spoon.
  • After straining the poaching liquid through a fine sieve into a jug, remove the leek, lemon, and parsley. Pour the liquid back into the pan over high heat and bring it to a boil. Let it boil for 25-30 minutes until it reduces to 80ml (1/3 cup). Transfer the reduced liquid to a heatproof jug and let it cool for 5 minutes. Finally, mix in the cream, chives, and season with salt and pepper.
  • While the pasta is cooking in a large pot of boiling water following package instructions until al dente, add the asparagus and peas in the last 2 minutes of cooking. Drain and return to the pot.
  • Combine the chicken and cream mixture with the pasta, tossing until fully mixed. Serve in bowls and garnish with parmesan before serving.

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