Pasta with Asparagus and Chicken

1 bunch young asparagus
18 oz spaghetti
4 oz boneless, skinless chicken breast
1/2 cup whipping cream
1 tbs fresh lemon juice
1/4 tsp grated lemon rind
Salt and freshly ground pepper to taste
Warm bread and herb butter to accompany

 
Preparation:

Bring a large pot of water to a blanch the asparagus. Trim and wash the asparagus. Cut the chicken breast into thin strips. Blanch the asparagus for 2 minutes and then refresh. Reserve the hot water and cook the pasta to instructions. Cut the asparagus into one inch. While the pasta is cooking, sautŽ the breast in light olive oil for 2 minutes. Add the cream, lemon rind, asparagus, and lemon juice. Season with salt and pepper and cook over low heat for 3-4 minutes. Toss the pasta with the sauce and serve at once.

Serves 4.

 
Recipe provided by Anthony Dias Blue

Tasting Notes—October 1998

Wines
• Elderton Wines 1996 Shiraz
• Geyser Peak Winery 1997 Johannisberg Riesling
• Pikes Wines 1996 Shiraz
• The Hogue Cellars 1997 Johannisburg Riesling

Recipes

• Pasta with Asparagus and Chicken
• Pasta with Fresh Herbs
• Patlicanci Eggplant Pilaf
• Stuffed Leek Leaves