Creamy Lemon Chicken Asparagus Pasta Recipes
CREAMY LEMON CHICKEN ASPARAGUS PASTA
Chicken asparagus pasta with creamy lemon sauce is a delicious dinner recipe the whole family will love, ready in less than 30 minutes.
Provided by Alida Ryder
Categories Dinner
Time 30m
Number Of Ingredients 12
Steps:
- Place the chicken breasts in between to sheets of parchment paper or plastic and flatten out to approximately 1cm/half inch with a rolling pin or a meat mallet.
- Drizzle with two teaspoons of olive oil and season on both sides with the oregano, garlic, salt and pepper. Rub in the spices.
- Heat a large pan over high heat. Add the chicken and allow to cook for 4-5 minutes per side until golden brown on both sides and cooked through. Remove and set aside.
- To make the sauce, add the olive oil and garlic to the pan and cook for 30 seconds. Pour in the cream and lemon juice. Bring to a simmer.
- Add the asparagus to the sauce and allow to cook for 5 minutes.
- Add the Parmesan and season to taste. Slice the chicken into strips then add back to the sauce.
- Toss with cooked pasta (and a splash of the pasta cooking water to loosen the sauce) and serve.
Nutrition Facts : Calories 450 kcal, Carbohydrate 33 g, Protein 37 g, Fat 19 g, SaturatedFat 8 g, Cholesterol 154 mg, Sodium 270 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
CREAMY LEMON, ASPARAGUS, CHICKEN PASTA RECIPE - (4.4/5)
Provided by SMorrissey
Number Of Ingredients 12
Steps:
- Set your grill to high heat. Lightly season chicken breasts with salt and pepper. Grill the chicken breasts until done. To check for doneness, the safest and surest method is to use a digital meat thermometer. Insert the tip into the thickest part of the breast and when the internal temperature reaches 165°F, remove it from the grill. and slice into strips, set aside. 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 a 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. Stir in the lemon zest and juice and remove from the heat. Place the pasta and asparagus back into the pot you cooked them in along with the grilled chicken breasts cut into strips. Pour the cream sauce over the pasta mixture and toss to coat evenly, adding pasta water if needed to thin the sauce. Stir the parmesan cheese into the pasta. Add more salt and pepper to taste if needed. Garnish with chopped parsley and lemon slices if desired.
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