This recipe for lemon asparagus pasta combines tender asparagus and grilled chicken with pasta in a lemon cream sauce. It’s a delicious and hearty entree that everyone will want seconds of!
Spring has sprung here in California – the trees are brimming with blooms, the temperature has been around 70 degrees and spring produce is beginning to spring up in stores. At the point when I saw that asparagus was on special I needed to get a pack to have for supper, and that is the manner by which this lemon asparagus pasta with flame broiled chicken became.
There are a couple of segments to this dish – the chicken, the pasta and the asparagus. Recently I’ve been flame broiling up a major clump of chicken on Sunday night and adding it to our dinners consistently, remembering for this pasta. On the off chance that you would prefer not to start up the barbecue you could utilize sauteed chicken or even cut chicken bosom from a rotisserie chicken. I went with linguine pasta here however spaghetti or fettuccine would likewise be extraordinary. The asparagus cooks alongside the pasta, which is very advantageous – you know I’m totally supportive of utilizing less container at whatever point conceivable!
The velvety lemon sauce just has 4 fixings and takes under 5 minutes to make. As I would see it’s the ideal method to feature asparagus – the trace of lemon truly complements the entirety of the flavors. Set up everything, mix in some parmesan cheddar, a sprinkle of parsley, and you have a stunning supper that everybody will go insane for.
INGREDIENTS
- 1 pound of boneless, skinless chicken breasts , grilled and cut into strips
- 1 pound of asparagus , ends removed, cut into 1 inch pieces
- 10 ounces of linguine pasta (spaghetti or fettuccine will also work)
- 3/4 cup heavy cream
- 2 tablespoons of butter
- salt and pepper to taste
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1/3 cup finely shredded parmesan cheese
- Optional garnishes: Lemon slices and 1/4 cup chopped parsley
INSTRUCTIONS
- Cook the pasta in salted water according to package instructions. Add the asparagus to the pot during the last 3 minutes of cooking time.
- Reserve 1/4 cup of pasta cooking liquid.
- In small pot, combine the heavy cream, butter and 1/2 teaspoon salt and 1/4 teaspoon pepper over medium-high heat. Bring to a simmer and cook, stirring, until thick enough to coat a spoon, about 4 minutes. Remove from the heat and stir in the lemon zest and juice.
- Place the pasta and asparagus back into the pot you cooked it in along with the chicken.
- Pour the cream sauce over the pasta mixture and toss to coat evenly, adding pasta water if needed to thin the sauce. Stir in the parmesan cheese. Alternatively, you can toss just the pasta with the sauce and arrange the chicken and asparagus over the top of the pasta.
- Add more salt and pepper to taste if needed. Garnish with chopped parsley and lemon slices if desired.
