Creamy Chicken and Asparagus Pasta with Hispi Cabbage and Anchovy Sauce

This dish combines tender chicken breast, crisp asparagus, and delicate hispi cabbage in a creamy pasta sauce enriched with black garlic and umami-packed anchovies. It's a delightful balance of traditional Italian flavors with a creative twist, making it a comforting yet unique meal that's perfect for any dinner table.

Ingredients:

• 2 chicken breasts, diced
• 200g pasta (your choice)
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 small hispi cabbage, shredded
• 4 anchovy fillets, chopped
• 2 cloves black garlic, minced
• 1 cup heavy cream
• 2 tablespoons olive oil
• Salt and pepper to taste
• Grated Parmesan cheese for serving
• Fresh parsley, chopped (for garnish)

Instructions:

1. 1. Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water and drain the rest.
2. 2. In a large skillet, heat olive oil over medium heat. Add the diced chicken breasts and cook until golden brown and cooked through, about 6-8 minutes. Season with salt and pepper.
3. 3. Add the asparagus to the skillet and cook for an additional 2-3 minutes until slightly tender.
4. 4. Stir in the shredded hispi cabbage, anchovy fillets, and minced black garlic. Cook for another 2 minutes, stirring frequently.
5. 5. Pour in the heavy cream and bring to a gentle simmer. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
6. 6. Toss the cooked pasta into the skillet with the sauce, mixing well to coat. Adjust seasoning if necessary.
7. 7. Serve hot, garnished with grated Parmesan cheese and chopped parsley.