Chicken with mushrooms & tagliatelle

An Italian stir-fry, over spinach tagliatelle (or spinach fettucini). Perfect for the spring, when really fresh asparagus and the sun return.

Makes: 4 servings
Time: About 40 minutes, including prep time

Ingredients

1 pound of thin-sliced boneless chicken breasts
2 cups of sliced white mushrooms
1 cup of sliced white onion
8 ounces, or about 2.5 cups of asparagus spears
2 tablespoons of fresh rosemary leaves
1 teaspoon of fresh thyme or oregano, or .5 teaspoons of dried oregano
4 cloves of sliced garlic
.5 cup of dry white wine
2 tablespoons of butter
2 tablespoons of extra virgin olive oil
9 ounces (1 package) of spinach tagliatelle (DeCecco)
.75 cup of unsalted chicken stock, at room temperature
1 teaspoon of corn starch
Sea salt and fresh ground pepper, to taste
Soy sauce
2 inch by 2.5 inch piece of Parmigiano Reggiano, shaved for topping

Process

Prepare the onions, mushrooms, garlic, herbs, and asparagus
Assemble all other ingredients. Stir-fries go fast, and leave little time for finishing your prep work
Thin-slice 1 pound of boneless chicken breasts
Set 1 gallon of water over high heat for the pasta. Make sure that the water close to boiling before you begin the stir-frying, to keep your overall timing coordinated with the chicken.
Put 1 tablespoon of olive oil and 1 tablespoon of butter into a large frying pan and heat
Place onions into a hot frying pan and stir-fry for 1.5 minutes
Add the mushrooms and asparagus spears, and stir-fry for 1.5 minutes at maximum heat
Add the garlic, and the fresh herbs. Saute for another minute.
Mix the corn starch into the room-temperature chicken stock
Add the chicken stock and wine with the veggies and stir together on high heat for about 30 seconds.
Sea salt and fresh ground pepper, to taste.
Pour the cooked veggies onto a platter and place in a warming oven.
Add the dried spinach tagliatelle to the boiling water. Cook for 4 minutes (or according to the package), and drain.
Add 1 tablespoon of olive oil and 1 tablespoon of butter to the frying pan and add the sliced chicken after the pan has been heated to almost smoking.
Saute until the chicken is browned on each side, about 1 minute per side in a very hot pan. Sprinkle with a little soy sauce to aid the browning. Remove the chicken to a cutting board.
Slice the chicken breast pieces into slices about .5 inch in width.
Place the sliced chicken over the veggies on the platter, or plate individual dishes with veggies and chicken over the spinach tagliatelle.
Shave the Parmigiano cheese and sprinkle over the serving platter, or the individually plated dishes.