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Lemon Cream Pasta with Chicken and Asparagus
The Perfect Springtime Dish! |
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2 Tbls. unsalted butter
1 boned and skinned chicken breast, cut in 1/4 inch strips
1 pound asparagus, cut in 1/2 inch pieces
3 Tbls. fresh lemon juice
2 Tbls. chopped parsley
2 tsp. grated lemon rind
1/4 cup heavy cream
3/4 tsp. salt
1/2 tsp. pepper
8 ounces bow tie pasta, cooked (warm)
1/4 cup chicken broth
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1. In a large skillet over medium heat, melt butter. Sauté chicken for 5 minutes. Remove to a plate.
2. To juices in skillet, add asparagus, broth, and lemon juice; reduce heat. Cover partially; cook 5 minutes or until asparagus is tender. Add chicken and all other ingredients except pasta. Boil 3 minutes to reduce liquid. Add pasta and toss.
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Preparation Time: |
Serves: 4 |
| Recipe Origin: United States |
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Submitted by: |
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Cheryl
Massachusetts
United States |
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| This recipe has been viewed 11732 times. |
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