Justin & Meredith Winokur's Kitchen Cooking Notebook
Sitemap ·
Our Recipe Book ·
Steven's Recipe Book ·
Ann's Recipe Book ·
Meal Ideas ·
Copied Recipes
Random ·
Random Links
Home > posts > 2010 > 09 > 20100914_203059_chicken-and-asparagus-over-pasta-with-a-mustard-cream-sauce.html
Chicken and Asparagus over Pasta with a Mustard "Cream" Sauce
/posts/2010/09/20100914_203059_chicken-and-asparagus-over-pasta-with-a-mustard-cream-sauce.html
You are viewing revision 762d777d from 2021-01-21 15:56:06 -0700.
See current version
and other versions
Links are to the current pages which may not exist or have changed.
ID-based links may not work. Internal links have [@rev] links to this revision
or add ?rev=762d777d to a URL.
See the help page for more information.
My goal was to cook at Meredith's without buying anything new and this was the end result. The main focus was the "cream" sauce. My original attempt was a bit of skim milk, water, and dry skim milk powder at a much higher concentration. Still getting used to gas, it boiled by accident so I had to try again but this time with just powder and water. I was fairly successful. After mixing the powder and water for a bit over medium-low, I added some whole wheat flour, some grated parmesan and then a lot of dijon mustard. Whisking it made it all come together nicely and I ended up with a fairly thick sauce. It was a bit gritty but that is to be expected. If I made a "cream" sauce again, I will use evaporated milk, but I didn't want to go and buy it.
The asparagus was cut into pieces and steamed. I sautéed the chicken with just salt and pepper.
The entire sauce as 7 points for the milk powder and 1 for the cheese. There was also some leftover so I will say 3/person. The chicken is 3-4 and the pasta is 3.
Original Wordpress ID and Date: 400, 2010-09-14_203059