Thursday, April 26, 2018

Easy Pasta with Veggies #recipe, Linda Wiken, author

I'm a last-minute cook most of the time. That means, checking to see what's in the fridge and cupboard, then deciding what to make. So, the fewer ingredients the better. I do love pasta though and am thoroughly enjoy various dishes, now that I'm able to add some wheat back into my diet.

So, last-minute, what's tasty with pasta?

I seldom use a sauce so I like using veggies that add a lot of flavor. Usually, it's broccoli but the fridge told me this time it would be fresh asparagus. Also a favorite. Garlic, of course! And, I always have some sliced black olives on hand just for times like this. Fresh basil growing on my indoor plant. And, the final ingredient, olive oils -- a mixture of olive and safflower oils for the fry pan and a flavored virgin olive oil for dressing the pasta. Yummy! Also, fast and easy.

What you'll need:
 (I'm a handfuls of this, sprinkles of that type of throw-together cook so you'll need to determine  your own quantities)

fresh asparagus stalks (I used 5), diced
1 clove garlic, sliced
sliced black olives
fresh basil leaves, torn or sliced
fresh pasta
frozen cooked chicken slices
pinch of sea salt
fresh cheese, such as Asiago, Parmesan or Romano
olive oils

What to do:

1.Heat the olive/safflower oils mixture in a frying pan. Add the diced asparagus and sliced garlic. Stir frequently until lightly browned, adding the sliced olives just before removing the mixture. Place it all in a covered bowl, to keep warm.

2. Heat enough water to boiling in a pot, then add a pinch of sea salt and the pasta. Turn the heat down and stir occasionally, for approx. 5-7 minutes until pasta is al dente.

3.Add more oil then heat the frozen chicken strips until they also have a lightly browned look. Add the asparagus mixture and keep warm while waiting for pasta to finish.

4. Drain pasta and place in a bowl, add a flavored olive oil and coat the pasta. Add the chicken mixture and basil. Top with freshly grated cheese.

5.  Enjoy!


It's now here --
Marinating in Murder, book #3
Recipes included!

Here's a taste of the reviews:     

Wiken’s third entry to the Dinner Club series is a clever twist on the classic whodunit… The book will have you guessing until the very end…. All in all, an intriguing read by Wiken.” – RT Reviews

"Foodies will love this book and this series. Great recipes are included as well....A fun romp of intrigue filled with foodie fun." -- Open Book Society

ROUX THE DAY,  the second  Dinner Club Mystery is available in paper and as an e-book. 
Recipes included!

TOASTING UP TROUBLE, the first in the Dinner Club Mysteries is available at your favorite bookstore and on-line, as a paperback and as an e-book.  
Recipes included!

Writing as Erika Chase -- the Ashton Corners Book Club Mystery series are available on-line or at your favorite bookstore.

Visit Linda at
Love to hear from you at my Facebook author page and
on Twitter  @LWiken  
Also appearing at

Visit Erika at 
 at my Facebook author page
and on Twitter  @erika_chase.


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  2. I'm making a similarly inspired dinner tonight--What's in the fridge and what shall I do with it?
    Love the creativity.