No matter if you’re staying in a vacation rental or a family-friendly hotel like the Holiday Inn Resort you know you’ll have access to a microwave. On our last cross-country road trip we tried out a few recipes made in the microwave that require only a handful of ingredients and even fewer cooking tools. This was one of our favorites.
Since we’ve started our family travel adventure I’ve added a few things to my backpack. Now you’ll find gallon and quart-sized zip-lock bags, cooking seasonings, a collapsible bowl, a 4-cup measuring cup, measuring spoons, cutting board and when possible my good paring knife packed with my things. Some of these tools are used in making this recipe.
1 box pasta
1 bunch asparagus, 1 to 1 1/2 inches cut off the bottom
1 lb. Boar’s Head Rotisserie Chicken, sliced 1/2 inch thick at the deli
16 oz. chicken broth
3 tbs. butter
1/4 cup whipping cream
1/4 cup sour cream or plain yogurt (optional or to replace whipping cream)
1 cup grated parmesan or triple-cheese blend
1/4 tsp. garlic pepper or garlic salt
salt (to taste)
The Pasta and Chicken
Follow the directions on the box to make the pasta in the microwave. If you need a colander you can use a gallon-sized zip-lock bag with holes poked into the sides. When drained, stir in 1 tbs. butter and move the pasta onto a plate, bowl or a gallon zip-lock bag. Chop chicken into strips or cubes and add to pasta.
In a 4-cup measuring cup, heat butter on high for 1 minute. Add whipping cream and/or sour cream and 8 oz. chicken broth. Stir well and return to microwave. Heat on high for 2 minutes and stir again. Add half of cheese. Stir well and return to microwave. Heat on high for 2 minutes and stir again. Add 8 oz. chicken broth. Stir well and return to microwave. Heat on high for 2 minutes and stir again. Add remaining cheese. Stir well. If needed heat for another minute. Add seasoning.
Optional: You may like to add chili pepper or red pepper flakes for a southwestern spice or basil and garlic for a classic Italian-style sauce.
This is my favorite way to steam which I found on the Food Network website. Pour or spritz water onto 4 paper towels. Spread out the paper towels and lay the asparagus on top of the dampened towels. Sprinkle with the salt. Roll up the asparagus in the dampened towels. Lay the bundle, seam side down, in the microwave. Microwave on high until the asparagus is just crisp tender, about 3 to 4 minutes. Remove from the microwave carefully and unwrap. Arrange on a serving platter and serve immediately.
You can add the sauce to the pasta and chicken or serve separately, however your family prefers. You can keep the left-overs refrigerated for up to 3 days in a zip-lock baggie.
Enough for our young family of five.