Green peas/aspargus/kale/chicken pasta

Again – one of these dishes, that could have been made from so many other things than what I will list below. Meanwhile, today when cooking dinner, I realized that I had forgotten half a bundle of aspargus in the fridge obviously having turned slightly wrinkled. When cooked – it doesn’t really matter. Added some frozen green peas, edamame beans and a few stalks of kale that I had on hand. This is what I had on hand having to cook up a quick dinner for 4.

Ingredients:

300 g. dried pasta

1 tbsp. olive oil

2 cloves garlic

2 de-boned chicken thighs – diced

1 cup frozen green peas/edamame beans

1 cup diced “fresh” green aspargus

3 tbsp. cream cheese

1 cup cream

4 stalks kale

1/2 cup of frying oil for deep frying the kale

parmasan cheese

paprika, salt and pepper to taste

Method:

Finely dice the 2 cloves of garlic. Fry in 1 tbsp. of oil until golden brown. Dice the chicken and add to the garlic. Fry until golden. Add the cream and the cream cheese. Bring to a boil and let the cream cheese melt. Meanwhile, remove the bottom part and dice/chop the aspargus. Add to the sauce. Add frozen or de-frosted peas and edamame beans. Cook for a few minutes. Add salt, pepper and a dash of paprika to taste.

Remove the stalks from the kale. Finely slice the leaves and in a separate pan, add 1/2 cup of frying oil (canola is good), heat it up and add the sliced kale. Fry until nice and crisp. Add 1 tsp salt.

Cook the pasta according to instructions. Drain.

Mix the pasta with the sauce and top it all off with freshly grate parmesan cheese to taste and sprinkle with deep fried kale.

This dish could very easily be cooked without the chicken making it vegetarian.

Bon apetit!