ats
tgh
Lemon Chicken Asparagus Pasta – this recipe makes the perfect easy 30 minute meal for busy weeknights. Best of all, so simple to customize and full of bright spring flavors!
This recipe first appeared on The Recipe Critic
With spring finally in full swing around here, I can’t get enough of all the fresh produce we’re seeing everywhere.
Asparagus is by far my favorite spring vegetable and I love pairing it with lemon and garlic.
Lemon Chicken Asparagus Pasta
Prep Time 12 minutes
Cook Time 15 minutes
Total Time 27 minutes
Ingredients
- 7 ounces dried pasta I used bow tie(use gluten free if necessary)
- 1½ tablespoons olive oil
- 2 medium boneless skinless chicken breasts cut into 1 inch chunks or strips
- Salt and black pepper to taste
- ½ teaspoon dried oregano
- 3 tablespoons butter unsalted
- 1½ tablespoons minced garlic divided
- 1 pound asparagus ends trimmed and cut into 2-inch pieces
- ½ cup heavy cream
- Juice and zest of one lemon
- 1 teaspoon garlic powder
- ½ teaspoon dried oregano
- ¼ teaspoon dried thyme
- 2/3 cup grated parmesan cheese plus more for garnish
- ½ cup grated mozzarella cheese
- Chopped fresh parsley and lemon slices for garnish if desired
Instructions
- In a large pot bring water to a boil and add the pasta. Cook according to package directions. Drain and set aside.
- While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the chicken and season with salt, black pepper and oregano. Cook for 5 minutes, stirring occasionally until browned and cooked through. Add 1 teaspoon minced garlic and cook for another minute, until fragrant. Transfer to plate and set aside.
Full Recipes>>Lemon Chicken Asparagus Pasta