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The Pregnancy Pantry
Get Healthy by Taking Stock
By Kelly Burgess
8. Place one-quarter of the greens on each of four large plates. Spread the greens evenly around the plate. When removing the fish from the tray, place a spatula between the skin and flesh of the fish and lift the fish from the pan, leaving the skin behind.
1 1/2 pounds asparagus, trimmed
1 pound penne pasta
1 tablespoon olive oil
1 pound skinless, boneless chicken breasts, trimmed of all visible fat and cut in 1/4-inch-thick strips
4 cloves garlic, peeled and finely chopped
1/3 cup white wine
2 tablespoons fresh tarragon
1/2 cup asparagus blanching water
Juice of 1 to 2 lemons
1 tablespoon unsalted butter
Salt and pepper, to taste
4 tablespoons grated parmesan
1. Bring a medium-sized pot of lightly salted water to a boil. Add the asparagus and blanch until they are tender-crisp. Drain them, reserving 1/2 cup of the blanching water, and immediately submerge the asparagus in an ice bath to stop the cooking. Drain the asparagus again and set aside.
2. Bring a large pot of lightly salted water to a boil. Add the penne.
3. While the pasta is cooking, heat the olive oil in a Dutch oven over medium heat. Add the chicken and saut矩t, turning it often, for five minutes. Add the garlic and saute it, stirring it often, until it is fragrant.
4. Raise the heat and add the wine. Simmer the liquid until it has evaporated.
5. Add the tarragon, blanching water and the reserved asparagus. Cook the asparagus until they are heated through. Add the lemon juice and swirl in the butter. Season the sauce with the salt an
6. Drain the pasta and add it to the sauce. Toss the ingredients well and heat them through for one minute. Divide the pasta among four serving plates, garnishing each serving with 1 tablespoon of the parmesan.
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