It's Foodie Friday!
I couldn't wait
this recipe with you!
It's a very
Springy & Fresh
Julienne Asparagus, a Red Onion, a Yellow & Orange Pepper
into 2 inch sticks.
I make them about the same size as Penne Pasta.
Put the asparagus aside to blanch.
Meanwhile, grill 3 boneless skinless chicken breasts
with S&P, Italian seasonings and Minced Garlic.
Boil the Penne to al Dente.
The last minute - I toss in the asparagus to blanch.
Add a palm full of Italian Seasonings, Salt & Pepper & Minced Garlic.
Girard's White Balsamic