Springtime Pasta with Chicken and White Asparagus

Ingredients

• 500 g white asparagus
• Salt
• 1 tsp sugar
• 500 g penne
• 4 chicken breast fillets (about 140 g each)
• 1 onion
• 2 Garlic cloves
• 2 tbsp Vegetable oil
• a splash dry white wine
• 150 ml Heavy Cream
• 2 tbsp crème fraîche
• white pepper
• 2 tbsp freshly chopped parsley

Instructions

1. 1.

   Cut the asparagus into about 3 cm pieces and peel if desired. Add to boiling salted water with sugar and simmer for about 10 minutes until tender. Cook the penne in salted water al dente. Pat chicken breast fillets dry, cut into cubes, and set aside. Dice onion and mince garlic. Sauté onion and garlic in hot oil until translucent. Add chicken cubes and cook for 2-3 minutes. Deglaze with wine and a few tablespoons of asparagus cooking liquid; let simmer gently for 1-2 minutes. Stir in heavy cream and crème fraîche, season with salt and white pepper. Fold in parsley, asparagus, and drained penne, warm through briefly, then serve.