a chicken breast per person, diagonally slashed
a good teaspoon of honey, half a teaspoon of grain mustard and a drizzle of olive oil, combined in a bowl
a handful of asparagus – ends snapped off & cut in half
around 4 oz per person of spaghetti
a grating of parmesan
salt and pepper
a small squidge of butter, if fancied.
Firstly, massage the chicken into the honey mix, ensure it’s well covered, then put your grill on to heat up. Boil the kettle: you want to have a large pot of boiling salted water, ready for your pasta.
This recipe requires timings to be kind of exact, but for the chicken, don’t worry. Just make sure it’s cooked before the pasta - better cold chicken than sludgy pasta!
So I would lay my chicken breasts on the grill as my second kettle-load of water comes to the boil. The honey in the mixture will turn brown quite fast, so watch it distractedly. Turn the breasts when they become nutty brown.
When your water is ready, pirouette your pasta into its seething bubbles. Leave to tumult for around half the cooking time on the pack, then add your asparagus. Once the allotted time is up, and you have ascertained the pasta is pleasingly cooked, swiftly drain. Flip back into the cooking pot, grind over some pepper, add a little salt, the parmesan and some butter if you like.
That is it ready…I like to slice the chicken and toss through the pasta. Serve like this, or on the side if you’d rather. Lovely with a squeeze of lemon and a salad.
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