Looking for a recipe that serves a large group and looks pretty? I love this one with all my heart. It comes from my friend Irene (an amazing cook), but I think Tracy holds the record for making it. 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 rotisserie chicken (purchased)
Two cartons sliced mushrooms
1-2 bunches asparagus, cut into 1 1/2″ pieces
2 cups walnuts (lightly toast)
1 bunch basil
2 boxes ziti or your favorite pasta (save 1-2 cups pasta water)
2 cartons mascarpone cheese (can be found by the cottage cheese in a similar container)
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.
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