I have been saving this recipe to give to you to celebrate St. Valentine’s Day with the one you love.

I made this for our New Year’s Eve supper. It was delicious! and easy as well! I purchased chicken tenders and Ziggy’s fresh pasta so supper was easily prepared for our special evening.

This dish will become one of your favourites. Happy St. Valentine’s Day! I can’t believe our grandson Jacob is 25 to-day and Steven just turned 27! My Grandma, you are getting old!

INGREDIENTS: (this will serve 4 nicely, or 2 servings for now with leftovers for another day) 1- 340 gm. package of chicken tenders Montreal style chicken spice to dust over the chicken tenders 2 tbsp. butter and 1 tbsp. olive oil 1- 340 gm. package of Ziggy’s fresh linguini pasta 1/2 lb. of so fresh thin asparagus spears 2 eggs, well beaten 200 ml. heavy cream 1/2 cup good quality grated parmesan cheese (try Sharyn’s Pantry Parmesan, always refrigerated and never too salty) 1/2 tsp. rubbed basil 1/3 tsp. ground nutmeg1/2 tsp. Kosher salt 1/2 tsp. ground white pepper 2 tbsp. butter and 2 tbsp. minced garlic in oil

METHOD:

STEP 1: In a bowl, combine with a whisk, the well beaten eggs, heavy cream, grated Parmesan cheese, basil, nutmeg, Kosher salt and white pepper. –

STEP 2: In a large pot, pasta pot preferable, with lots of boiling salted water, add the package of fresh pasta and the asparagus spears. Cook them together for 3 to 5 minutes just until the pasta is al dente and the asparagus is tender to your taste. Lift the pasta and the asparagus in the slotted pasta strainer if you are using a pasta pot, or strain the pasta and the asparagus in a colander. Reserve the pasta cooking water. Set aside, over the hot pasta water to keep the pasta h
ot.

STEP 3: Now, sprinkle some Montreal style chicken spice over the chicken tenders. Don’t over spice of th
ey will be too salty. Place the chicken in a hot frying pan with the butter and oil. Sautee the chicken for about 1- 1/2 minutes per side. They won’t take long. Once cooked. lift the chicken to a cutting board and slice the chicken into 1″ slices on the diagonal.

STEP 4: In the same frying pan, add 2 tbsp. butter and 2 tbsp. minced garlic in oil. To this, add the egg and Parmesan mixture. Heat this until it begins to thicken: about 5 minutes, stir often. To this add the cooked pasta, asparagus and chicken slices. Toss so everything is coated with the alfredo sauce. Using tongs, serve the pasta on your plates. (If the sauce is too thick, add a bit of the hot pasta water to loosen it. Use your judgement.)

STEP 5: Pour the wine, light the candles and sit back and enjoy a delightful supper.


SHARYN THOMPSON, Owner of SHARYN’S PANTRY – a family-run business for 35 years. 812 Pitt Street, Unit 6, Cornwall, Ont 613-936-1998 OPEN: Monday to Saturday -9 to 5