Culi-expert Marjolein: “We are in the middle of winter: early dark and late light. What a sadness. But there are also nice things about this period… spicy stews and other comfort food! Oh, big sweater on and nobody sees that extra fat roll.”
– 350 g penne
– 400 g chicken fillet
– butter or olive oil
– 2 onions
– 4 cloves of garlic
– 700 g of green asparagus
– 180 g of parma ham
– 160 g of herb cream cheese
– 200 ml dry white wine
– Parmesan cheese, grated, to taste
Method of preparation:
Prepare the paste as indicated on the package. Cut the chicken into pieces.
Put the butter or oil in a frying pan and fry the chicken until cooked. Chop the onion and garlic and add to the chicken.
From the asparagus cut off the bottom centimeter and cut the rest into pieces.
Add to the pan and fry for 3 minutes. Tear the ham into pieces and add it too.
Bake for 2 more minutes. Finally, add the cheese and when it simmer the wine.
Season with salt and pepper. Spoon the pasta through the sauce, warm and serve with the grated Parmesan cheese.
This recipe is in the new WOMAN Magazine (every Saturday at De Cceit).