Asparagus Pasta with Chicken, Mushrooms, and Capers
This pasta may not be terribly photogenic, but it’s really delicious. If I had had penne pasta, I would’ve used it, but I didn’t so I mixed some shells and farfalle (bowtie) pasta.
No recipe, but here’s an approximation:
4 cups of pasta, uncooked…. cook it
1 bunch of asparagus, steamed and chopped up
1 box thingie (about 2 cups) of sliced mushrooms, sauteed
A couple tablespoons of capers
Some chicken or tuna, either “real” or from a can. “Real” is better, of course, but I used canned white-meat-only chicken because I didn’t feel like making real stuff.
Toss all of it into a bowl, and sprinkle it with about 4 Tablespoons of extra virgin olive oil.
Add garlic salt to taste.
Then sprinkle about 2-3 Tablespoons of lemon juice over the whole thing, to taste.
Serve with parmesan cheese on top.
This is also really good with some artichoke heart quarters in it. But I forgo-ed (forwent? hehe) that this time.
So yummy! The capers are an important part, so don’t leave those out unless you hate them. But if you hate them, don’t blame me if this recipe lacks a certain “kick…” it was in the capers. haha.
