Hey, remember back when I had a job? No?
Well, once upon a time, I had a job. Every day at noon, I would walk down to the lunch room, heat up my leftovers, and tell the story of my lunch to my co-workers. And on days I brought in superstar leftovers like this velvety and rich, blue-cheesy casserole, my colleagues in the lunch room came down with a strong case of lunch envy.
I miss those days.
But good news, friends! After nearly three months of unemployment, I am thrilled to enter the field of catering. On a really, really, really small scale.
This is the dawning of the Age of Asparagus
Starting this week, I’ll be making lunches for Handsome Greg to take to work. See, Handsome Greg isn’t much of a cook, and he isn’t a planner, and he’s really not a morning person, so he buys his lunch out pretty much every day. The food isn’t particularly healthy and it costs a fortune.
So I spent yesterday afternoon preparing two different lunch menus and packing them up neat in plastic containers to send off with Greg after our date Saturday night. In the interest of Greg’s cholesterol level, the dishes I made this week are not quite as luxurious as the chicken campanelle with asparagus in gorgonzola cream sauce, but I think they may inspire lunch envy with the guys at the office nonetheless.
Continue reading for the Chicken Campanelle with Asparagus in Gorgonzola Cream Sauce recipe
| Chicken Campanelle with Asparagus in Gorgonzola Cream Sauce |
- 10 ounces campanelle pasta
- 2 boneless, skinless chicken breasts, cut into 1/2-inch pieces (just under a pound of raw chicken)
- 1 shallot, finely chopped
- 1 tablespoon canola oil
- 1 large garlic clove, minced
- 1 cup heavy whipping cream
- 5 ounces Gorgonzola cheese crumbles
- 1 pound asparagus, cut into 1-inch pieces
- Salt and pepper to taste
- Fresh parsley, minced
- Cook the pasta according to package directions. Steam the asparagus just until tender, about 6-8 minutes.
- Brown the chicken and the shallot in oil in a large skillet over medium heat. Add the garlic and cook about one more minute.
- Stir in the cream and loosen any browned bits on the bottom of the pan. Cook until the sauce is slightly thickened and the chicken is no longer pink. Stir in the Gorgonzola cheese, salt and pepper, and cook just until cheese is melted.
- Toss the pasta and asparagus with the sauce. Sprinkle with parsley.
Galley Kitchen 