Lemon Asparagus Chicken Pasta
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Lemon Asparagus Chicken Pasta
Category
Meat and Poultry
Ingredients
- Kosher salt
- 1 lb linguini or spaghetti pasta
- 3 tablespoons Fustini's Pesto olive oil, divided
- 1 lb boneless skinless chicken breasts
- freshly ground black pepper
- 2 teaspoons Fustini's Tuscan Spice blend
- 1 small red onion, chopped
- 1 lb asparagus, stalks trimmed and cut into thirds
- 3/4 cup heavy cram
- 1/2 cup chicken broth
- juice of 1 lemon
- 3 garlic cloves, minced
- 3/4 cup shredded mozzarella cheese
- 1/2 cup freshly grated parmesan, plus more for garnish
- 1 lemon sliced into 1/2 moons
- freshly chopped parsley for garnish
Ingredients
Directions
- In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain pasta and return to pot. Reserve 1 cup of pasta water.
- In a skillet over medium heat, heat 1 tablespoon of olive oil. Add chicken and season with salt, pepper and Tuscan spices. Cook on each side until brown and internal temperature reaches 165 degrees. Transfer to a plate to rest. Then slice thinly.
- Using the same skillet, add the remaining olive oil over medium heat. Add red onion and asparagus and season with salt and pepper to taste. Cook until tender 5 minutes. Add heavy cream, chicken broth, lemon juice and garlic. Simmer for 5 minutes.
- Stir in cheese and let cook until melty, then add the cooked linguine. Toss to coat. Add the lemon slices and top with sliced chicken. Garnish with more Parmesan and chopped parsley.
Recipe Note
Adapted from delish.com