How To Make Grilled Chicken Lemon Asparagus Pasta
Treat yourself with a light and savory asparagus pasta, packed with tender chicken and coated in a zesty lemon cream sauce, all in one filling dish!
Serves:
Ingredients
- 1lbchicken breasts,boneless, skinless, grilled and cut into strips
- 1lbasparagus,ends removed, cut into 1-inch pieces
- 10ozlinguine pasta,or spaghetti, or fettuccine
- ¾cupheavy cream
- 2tbspbutter
- salt and pepper,to taste
- 1tbsplemon zest
- 1tbsplemon juice
- ⅓cupparmesan cheese,finely shredded
- ¼cupparsley,optional garnish, chopped
- lemon slices,optional garnish
Instructions
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Cook the pasta in salted water according to package instructions.
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Add the asparagus to the pot during the last 3 minutes of cooking time. Reserve ¼ cup of pasta cooking liquid.
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In small pot, combine the heavy cream, butter, ½ teaspoon of salt and ¼ teaspoon pepper over medium-high heat.
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Bring to a simmer and cook, stirring, for 4 minutes until thick enough to coat a spoon. Remove from the heat, then stir in the lemon zest and juice.
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Place the pasta and asparagus back into the pot, along with the chicken. Pour the cream sauce over the pasta mixture, then toss to coat evenly, adding pasta water if needed to thin the sauce.
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Stir in the parmesan cheese. Alternatively, toss just the pasta with the sauce and arrange the chicken and asparagus over the top of the pasta.
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Add more salt and pepper to taste, if needed. Garnish with chopped parsley and lemon slices, if desired.
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Serve warm, and enjoy!
Nutrition
- Calories: 739.79kcal
- Fat: 37.25g
- Saturated Fat: 19.24g
- Trans Fat: 0.35g
- Monounsaturated Fat: 11.67g
- Polyunsaturated Fat: 3.60g
- Carbohydrates: 60.42g
- Fiber: 5.22g
- Sugar: 5.57g
- Protein: 41.05g
- Cholesterol: 157.40mg
- Sodium: 864.99mg
- Calcium: 244.72mg
- Potassium: 725.17mg
- Iron: 4.66mg
- Vitamin A: 344.06µg
- Vitamin C: 15.02mg
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