Recipes
Orecchiette with Chicken, Asparagus, Shiitakes and Fontina Fondue

Orecchiette with Chicken, Asparagus, Shiitakes and Fontina Fondue

YIELD: 12 servings

½ cup extra-virgin olive oil
2¼ lbs. chicken tenders, ½” wide
2 lbs. trimmed asparagus spears, cut into ½" slices
12 large sprigs fresh thyme
E¾ tsp. salt
¾ tsp. black pepper
1 lb. cooked sliced shiitake mushrooms
Fontina Fondue:
1½ cups dry white wine or vermouth
1½ Tbsps. minced garlic
3 cups heavy whipping cream
26 oz. (about 6¾ c

Register to view the full article

Please register to access this content.

Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish