Norfolk Asparagus Primavera
Recipe by: The Barrel Restaurant
Serves 4
4 chicken breast (skinless & boneless) cut into cubes
1 lb Norfolk County asparagus (clean & chopped)
8 mushrooms (cut in ¼ pieces)
2 tbs Barrel Organic Family Farm olive oil
1 lb penne pasta (cooked)
8 cups of the homemade Barrel alfredo sauce
Salt & pepper to taste
Heat oil in heavy fry pan, add chicken, brown on all sides for about 8 minutes. Remove and set aside. Add mushrooms, sauté about 5 minutes and add asparagus, salt and pepper and sauté for about 2 minutes. Add chicken and cook until chicken is done. Add penne pasta and alfredo sauce; mix well and serve.