Chef Peter Karamchand, Buffalo Stone Café
This fragrant pasta dish makes for a light summer entrée served cold. Chef Peter uses locally produced Nature’s Pasta and combines it with the sweet crunch of almonds, asparagus and red pepper.
Ingredients 1 tsp butter 2 Tbsp canola oil 3 – 5 oz chicken breasts, diced into 1/4″ chunks 1 red pepper, thinly sliced 1 lb asparagus, chopped 1/2 lb angel hair pasta 1 cup frozen peas 3 cups vegetable stock 1/4 cup white wine 1/4 cup toasted almonds 1 cup chopped fresh or frozen spinach pinch saffron threads salt and pepper Method 1. In a sauté pan, heat oil and butter. Season chicken with salt and pepper and brown in pan for 5 mins. 2. Deglaze pan with wine and cook for 3-4 mins. 3. Add spinach and peas and cook for 1 min. Set aside. 4. In sauté pan, cook pepper and asparagus. Set aside. 5. In a pot of boiling vegetable stock, cook pasta with saffron. 6. Combine all ingredients and sprinkle with almonds. Season to taste. Yield 6 servings