Lemon Chicken Pasta

  • 1 pound chicken breasts

  • 1 pound of asparagus , ends removed, cut into 1 inch pieces

  • 8 oz pasta (your choice: whole wheat, brown rice, gluten-free, etc.)

  • 3/4 cup half and half

  • 2 tablespoons of butter

  • 1 lemon (to be zested and juiced)

  • 1/3 cup freshly grated parmesan cheese

  • 1/4 cup chopped parsley

Cook chicken to your liking using a basic method such as an indoor grill. Cut it into strips once cooked; set aside. Cook the pasta as directed on package. 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 half and half, 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 1 tablespoon lemon zest and 1 tablespoon lemon 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. Garnish with chopped parsley and lemon slices if desired.

MainsJennifer Hummel