Book Club Pasta

Looking for a recipe that serves a large group and looks pretty?  I love this one with all my heart.  It comes from Kendra’s friend Irene (an amazing cook), but I think I might hold the record for making it.  I  love it, and so does my Pokeno group and  my tennis friends .   The mixture of asparagus, basil, and walnuts make this a bite of heaven.   Debone the roasted chicken the night before for a time saver.  This recipe makes a ton and is great leftover.


One whole roasted chicken (purchased)
Two cartons mushrooms
1-2 bunches asparagus, cut into 1 1/2″ pieces
2 cups walnuts (lightly toast)
1 bunch basil
2 boxes pasta (save 1-2 cups pasta water)  Ziti is my fave.
2 cartons mascarpone cheese  (can be found by the cottage cheese in a similar container)


Pull meat off the chicken, and set aside. Saute the mushrooms in butter for 5 minutes, then add asparagus and saute for 5 more minutes (or you can steam the asparagus instead), and set aside. Toast walnuts for 15 minutes at 350, and set aside. Chop up the basil, and set aside. 
Note:  I half this recipe and half  all the ingredients…except I use the whole chicken.
Pour everything onto a big platter and garnish with reserved fresh basil and walnuts.

Cook 2 boxes pasta and drain, saving 1-2 cups pasta water. Put the pasta back in the pot, and add all the prepared ingredients above with salt and pepper if needed, saving some basil and walnuts for garnish. Then add marscapone cheese and enough pasta water to make a good consistency.

What do you think?