“Chicken piccata” pasta with asparagus – in it! – 9 April 2012

D said he was making a chicken piccata thing, but pasta for some reason didn’t cross my mind as an option. Silly, give that he would rather have pasta than Oreos and I have done a chicken piccata pasta myself in the past.

It was great! He used bits of the roast chicken from Saturday night, and heated with capers, parsley, onions, salt and pepper, sherry vinegar, and at the end, five or six  (“maybe even eight”) shortish spears of asparagus, cut into lengths about equal to their width. He thought they were overcooked, but I liked them fine this way, too.

We had the rest (2/3) of a bottle of the Grocery Outlet 2004 Jaffelin Pouilly-Fuisse that D opened for lunch Sunday and some of the end of the no-knead bread. Really nice dinner.

This entry was posted in Meat as a flavoring, Pasta and tagged , , , , , . Bookmark the permalink.

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