Blanching. In a sauce pan, bring water to a boil Add asparagus and matchstick carrots with salt. Continue to boil for 3-5min. Remove asparagus and place them in a bowl of ice water. Put carrots in a strainer and lay into the bowl of ice water. Meanwhile slice up the sweet peppers and rinse with cool water.
Cook your choice of Suddenly Salad Pasta according to their directions.
In a 12 cast iron skillet, heat to medium high heat. Pound the chicken to about 1/4 thick, pat dry both sides with salt and pepper. Coat skillet with olive oil and place chicken breasts in skillet. Do not move. Place garlic gloves in center Watch the sides until about halfway cooked through. Flip and add thyme over the chicken. Add butter and let froth. Used butter to coat the garlic and baste chicken as it continues to cook.
In another skillet, add butter carrots and peppers and saute
Preheat oven for 300. On a cookie sheet. Place sauted carrots and peppers, surround with asparagus. Sprinkle with salt and pepper. Place chicken breasts with thyme over and bake for 7min. Remove and let rest for 5min.
In a blender, add peach halves, mint, a dash of salt, and oil. Pulse until finely chopped and then pure. Stop and stir. Chill in fridge for five minutes.
When plating, put two spoons of pure down and then spread like a comma. Slice chicken at and angle to create a nice distribution. Top with thyme and chives. Place asparagus on the outside of the pure. On the other side place your portion of pasta and top with sauted carrots and peppers.
Serve and enjoy!
