Join the Fandom Foodies and create a Game of Thrones recipe to celebrate the upcoming 7th season!
HBO
Hey, folks! Happy Thursday! As long-time Baking Mischief readers might know, I’m part of an awesome group of nerdy bloggers called Fandom Foodies . Every month one of us picks a favorite show/movie/book/game and we invite fellow fans from all over the Internet to come and create recipes inspired by our pick. It’s a super fun way to meet like-minded people, geek out a little, and eat good food!
And guess whose turn it is to host this month!
This time around, I picked Game of Thrones . The new season is premiering July 16th, so June feels like the perfect time to test out some new Game of Thrones recipes and get those viewing party menus planned and ready.
From now until June 30th, Fandom Foodie members will be creating and sharing Game of Thrones recipes, and we’d love for you to join us!
How can you participate?
- Create a fun Game of Thrones recipe and post it to your blog, Instagram, Tumblr, etc.
- Add a link to your post here in the link up. If you already have older Game of Thrones recipes, you are welcome to add them as well. The more the merrier!
- When you share your creation on social media, use the hashtags #AFeastOfThrones and #FandomFoodies so the other Fandom Foodies can see and share your posts!
- Go check out some of the other entries and comment and share!
Drop me an email if you have any questions. I look forward to seeing everyone’s submissions!
The Recipes:
This easy Creamy Chicken and Asparagus Pasta is quick and simple to make and perfect for nights when you need a cheesy pasta fix!
While we were in college at opposite ends of California, my sister and I used brainstorm cheap and easy meals together and send each other recipes that we were thinking about trying. Early on, she sent me a recipe that she was considering, a creamy chicken and asparagus pasta where the asparagus was boiled right in with the pasta, and I completely talked her out of it. How weird was that? , I remember telling her. Who wants to eat boiled asparagus with their pasta?
Fast forward a year, and I’m chatting with her on the phone, telling her about the fabulous super easy pasta I made the night before– it’s like Broccoli Fettuccine Alfredo, but with asparagus instead , and she almost hung up on me. I had completely forgotten that I’d rejected that exact same recipe the year before (and apparently become more adventurous in the kitchen in the year since).
Fast forward another few years, add a few recipe modifications, and that Creamy Chicken and Asparagus Pasta has become a spring favorite for everyone in my family–I actually just made it for Mother’s day at my mom’s request. I make it a ton every spring because it’s easy, seasonal, and just so darn good.
There’s a vegetarian version of this recipe on the site already that uses broccoli, my Easy Fettuccine Alfredo With Broccoli , and is perfect for Meatless Mondays, but this chicken version is my favorite way to eat creamy, cheesy fettuccine noodles, with fresh asparagus and lean chicken breast.
Not only is the recipe simple to make, but it cooks up relatively quick. If you feel comfortable having three burners going at once, it can be on your table in fewer than 25 minutes. (If you don’t like manning that many things on the stove, you can cook your chicken first and tent it with foil to keep warm while you prepare your pasta and sauce.)
You start with a boneless, skinless chicken breast, pound it thin so it cooks quickly and evenly and stays nice and moist, and then grill or pan fry it.
While you cook your chicken, you boil your noodles, and in the last couple minutes of cooking time throw in some chopped asparagus.
And while your noodles cook, you make your sauce. Like the Alfredo sauce in my Fettuccine Alfredo for One , this is a classic Alfredo sauce–there’s no roux–and it’s made with half and half, so it’s lighter (and I think, way tastier) than the store-bought stuff.
When everything’s done, slice up your chicken, toss everything together, and you have a fabulous creamy chicken pasta perfect for spring!
More Quick Dinner Recipes
- Creamy Sausage Pasta
- Creamy Chicken Tortellini Soup
- Buttered Noodles
- Crispy Lemon Chicken Thighs
Recipe Notes
- This recipe calls for half and half. Check out What to Do With Leftover Half and Half for freezing instructions and ideas on what to do with the leftovers.
- As written, this Chicken and Asparagus Pasta recipe serves 2 to 3. To change the recipe yield, hover over the number of servings (or click if you are on mobile) and slide the slider–no preparation changes are necessary for doubling.
Ingredients
Chicken and Pasta
- ▢ 1 small (8oz) boneless skinless chicken breast pounded to an even thickness
- ▢ Salt and pepper
- ▢ Italian seasoning*
- ▢ 6 oz fettuccine
- ▢ 1 cup chopped asparagus (1-inch pieces) woody ends trimmed
Alfredo Sauce
- ▢ 1/4 cup ( 2oz ) butter
- ▢ 1 cup half and half*
- ▢ 1/4 teaspoon garlic powder
- ▢ 1/4 teaspoon salt
- ▢ 1/4 teaspoon pepper
- ▢ 1/8 teaspoon cayenne pepper
- ▢ 1/2 cup ( 2oz ) shredded Parmesan cheese plus more for topping
Instructions
- Sprinkle both sides of your chicken breast with salt, pepper, and a little Italian seasoning. Heat a medium skillet over medium-high heat. Grease with cooking spray or a drizzle of your favorite cooking oil and place chicken in the pan. Cook each side for 4 to 8 minutes, until an instant-read thermometer reads 160°F. Transfer your chicken to a plate and tent with foil to keep warm.
- While your chicken breast is cooking, place a medium pot of lightly salted water on to boil. Cook pasta according to package instructions. In the last 3 to 5 minutes of cooking time, add asparagus to the water. Drain and set aside.
- While your pasta cooks, in a medium saucepan, over medium heat, melt butter. Add half and half, garlic powder, salt, pepper, and cayenne. Bring to a simmer and cook for 5 to 8 minutes, until sauce is reduced and slightly thickened. Do not allow to come to a full boil. Stir in Parmesan until melted and pour over noodles and asparagus. Transfer pasta mixture to bowls.
- Immediately chop or slice chicken breast–if it has cooled significantly, you can stir it into the hot pasta and sauce, otherwise, serve over the top of your pasta.
- Top with more Parmesan if desired and enjoy!
Notes
Recipe Adapted From AllRecipes.com
This Homemade Lemonade for Two couldn’t be easier to make and is everything summer lemonade should be, bright, crisp, sweet, and just the perfect level of tart.
A few weeks ago, I found an old list on my computer that was just titled, “Summer Fun List 2014.” It contained only two things:
- Make a beautiful fruit tart
- Make homemade lemonade
I have zero memory of writing that list and no idea why it stopped at two relatively easy items, but it just goes to show my usual summer priorities: make good food, hydrate in the most summery way possible.
I haven’t made a Summer Fun List 2017 yet, but let’s face it, it’s probably going to start about the same way (though maybe instead of a fruit tart it’ll be S’mores Cupcakes or my favorite Lemon Bars ). So in order to preemptively cross one thing off this year’s list, today I’m sharing Homemade Lemonade for Two.
Homemade lemonade is one of my very favorite parts of summer, but I try not to make it unless I know there are going to be lots of people around to share it with since (delicious and spectacular as it is) it’s basically lemon-flavored sugar water, and I really don’t need an entire pitcher to myself.
And that’s why today’s recipe is Homemade Lemonade for Two. It makes one quart, which is about two to four glasses worth, and the perfect amount to satisfy those summer cravings without having you bouncing off the walls from sugar overload.
This version is really everything summer lemonade should be, bright, crisp, sweet, and just the perfect level of tart. I spent a couple weekends testing out different ratios and variations, so I had a nice steady supply of it there for a while, and man do I miss having a container of this in my fridge! For days after I finished the last batch, I would open my fridge and just stare sadly at my lemonade-less shelves. (It was a little pathetic.)
Fortunately for those of us who want to make it all the time, this version of homemade lemonade is really simple to make. You just heat some water and sugar together to make a simple syrup, juice some lemons, and stir all your ingredients together. Adjust the sweetness, serve over a tall glass of ice, and enjoy!
I’ll be sharing a couple fun lemonade variations over the next couple of weeks, so keep an eye out for those!
Ingredients
Special Equipment
- ▢ Citrus juicer optional but nice to have
Lemonade
- ▢ ½ cup ( 100g ) granulated sugar
- ▢ 2 ⅔ cup filtered water divided, plus more to taste*
- ▢ ½ cup fresh lemon juice ( 2 to 3 medium lemons)
- ▢ Mint leaves for garnish optional
Instructions
- In a small pot, combine sugar and ⅔ cup of the water. Bring to a simmer and stir until sugar is dissolved.
- In a small pitcher or 1 -quart jar, combine the sugar water, 2 cups of water and lemon juice. Stir together. Add more water if needed until lemonade is just a little sweeter than your preferred level of sweetness.
- Pour over a glass of ice and enjoy!
Notes
