Garlic Asparagus and Squash in Lemon Cream Sauce

So as all of you saw last week, I have a lot of pasta to use over the next few months. As I have mentioned before, we do not really care for you typical pasta recipes... mostly recipes with red sauce. So I was searching for some recipes that we would like and came across this one. I made a few changes to it (as usual) and it turned out great!

Garlic Asparagus and Squash in Lemon Cream Sauce

12 oz. Ronzoni Garden Delight Rotini Pasta

1 lb. asparagus spears trimmed and cut into 2-inch pieces

2 small yellow squash

4 garlic cloves, minced

3 Tbsp butter

1 cup whipping cream

3 tsp grated lemon peel

Salt to taste

Cook pasta according to package directions; drain. Return pasta to saucepan. Meanwhile, in a large skillet cook asparagus, squash and garlic in hot butter for 5-6 minutes or until vegetables are crisp tender, stirring frequently. Remove with a slotted spoon and add to pasta. Combine whipping cream and lemon peel in the same skillet you cooked the vegetables in. Bring to a boil. Boil for 2-3 minutes or until slightly reduced. Pour cream mixture over pasta. Add salt to taste.

Chicken & Asparagus Kabobs

My Mom recently gave me a new cookbook titled Taste of Home Most Requested Recipes. I really had not taken the time to dive into this book and try new recipes... but now I am hooked! I have made 4 recipes out of this book this week and all of them have been equally AMAZING! Around here, we love asparagus! And thankfully Matias does too! This recipe only calls for 1 pound of asparagus. But I actually bought 2 pounds. I used one pound on the skewers and then blanched and chilled the other pound and served it along with the dipping sauce. Matias ate 8 pieces of the blanched asparagus dipped in the sauce! He would have ate more if I would have let him! I also only made half the amount of dip it called for and we still have some left even though all of the asparagus is gone. So I will give you the halved recipe for the dip! This is a great easy healthy recipe! Let me know what you think!

Ok, so this is before we cooked them. I forgot to take a picture after they were cooked and we devoured them all so there are no leftovers!

Chicken & Asparagus Kabobs

Dipping Sauce: (this is the halved recipe. If you like lots of dip, double it!)

1 cup mayonnaise

1/8 cup sugar

1/8 cup soy sauce

1 Tbsp sesame seeds, toasted

1-1/2 tsp sesame oil

1/4 tsp white pepper

Kabobs:

1/4 cup soy sauce

2 Tbsp brown sugar

2 Tbsp water

1 Tbsp sesame oil

1 tsp crushed red pepper flakes

1 tsp minced fresh gingerroot

1-1/2 pounds boneless skinless chicken breasts, cut into 1-1/2 inch pieces

2 pounds fresh asparagus, divided (1 pound cut in 2-inch pieces: 1 pound trimmed, blanched and placed in an ice bath, served cold)

2 Tbsp Olive Oil

1/2 tsp salt

In a small bowl combine the dipping sauce ingredients. Cover the sauce and refrigerate for 2-4 hours. 

Bring water to boil in a medium sauce pan. Once boiling add the uncut asparagus. Return to boil and boil for only 2 minutes. You do not want to over cook them! Place asparagus directly into ice bath when finished cooking. Chill in fridge until ready to serve.

In a large resealable plastic bag, combine soy sauce, brown sugar, water, sesame oil, pepper flakes and ginger. Add the chicken; seal the bag and turn to coat. Refrigerate for 2 hours, turning occasionally.

Drain and discard marinade. In a large bowl, toss the 2-inch pieces of asparagus with olive oil and salt. On six metal or soaked wooden skewers, alternately thread one chicken piece and two asparagus pieces.

Grill over medium heat for 4-5 minutes on each side or until chicken is not longer pink and asparagus is crisp-tender. Serve with dipping sauce.