PASTA WITH ASPARAGUS AND LEMON RECIPES

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LEMON ASPARAGUS CHICKEN PASTA - RECIPES, PARTY FOOD ...



Lemon Asparagus Chicken Pasta - Recipes, Party Food ... image

Upgrade your weeknight dinner game with this amazing recipe for Lemon, Asparagus & Chicken Pasta from Delish.com!

Provided by Lindsay Funston

Categories     dinner party    easy chicken    dinner    main dish

Total Time 30 minutes

Prep Time 30 minutes

Cook Time 0S

Yield 4

Number Of Ingredients 17

Kosher salt

1 lb.

linguine or spaghetti

1 tbsp.

extra-virgin olive oil

1 lb.

boneless skinless chicken breasts

Freshly ground black pepper

2 tsp.

Italian seasoning

2 tbsp.

butter

1

small red onion, chopped

1 lb.

asparagus, stalks trimmed and cut into thirds or quartered if large

3/4 c.

heavy cream

1/2 c.

low-sodium chicken broth

Juice of 1 lemon

3

cloves garlic, minced

3/4 c.

shredded mozzarella

1/2 c.

freshly grated Parmesan, plus more for garnish

1 lemon, sliced into half moons

Freshly chopped parsley, for garnish

Steps:

  • In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain and return to pot. In a skillet over medium heat, heat olive oil. Add chicken and season with salt, pepper, and Italian seasoning. Cook until golden and no longer pink, 8 minutes per side. Transfer to a plate to let rest, then thinly slice. To skillet, melt butter over medium heat. Add red onion and asparagus and season with salt and pepper. Cook until tender, 5 minutes, then add heavy cream, chicken broth, lemon juice, and garlic and simmer 5 minutes. Stir in cheeses and let cook until melty, then add lemon slices and cooked linguine. Top with sliced chicken and garnish with more Parmesan and parsley.

LEMON CHICKEN PASTA RECIPE: HOW TO MAKE IT



Lemon Chicken Pasta Recipe: How to Make It image

My grandmother made chicken wings and served them over rice. To speed things up, I cook lemony chicken breasts and serve them over capellini pasta. —Aileen Rivera, Bronx, New York

Provided by Taste of Home

Categories     Dinner

Total Time 45 minutes

Prep Time 30 minutes

Cook Time 15 minutes

Yield 6 servings.

Number Of Ingredients 12

4 boneless skinless chicken breast halves (6 ounces each)
1 teaspoon salt, divided
1/4 teaspoon plus 1/8 teaspoon pepper, divided
1/2 cup all-purpose flour
8 ounces uncooked capellini or angel hair pasta
3 tablespoons olive oil, divided
1/4 cup peeled and thinly sliced garlic cloves (about 12 cloves)
1 cup white wine or chicken broth
2 tablespoons lemon juice
1/2 cup grated Parmigiano-Reggiano cheese
1/3 cup plus 3 tablespoons minced fresh parsley, divided
Lemon wedges, optional

Steps:

  • Pound chicken breasts with a meat mallet to 1/4-in. thickness. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place flour in a shallow bowl. Dip chicken in flour to coat both sides; shake off excess., Cook pasta according to package directions for al dente. Meanwhile, in a large skillet, heat 2 tablespoons oil over medium heat. Add chicken; cook 2-3 minutes on each side or until no longer pink. Remove and keep warm., In same pan, heat remaining oil over medium heat; add garlic. Cook and stir 30-60 seconds or until garlic is lightly browned. Add wine to pan; increase heat to medium-high. Cook, stirring to loosen browned bits from pan, until liquid is reduced by half. Stir in lemon juice., Drain pasta, reserving 1/2 cup pasta water; place in a large bowl. Add cheese, 1/3 cup parsley, half of the garlic mixture, and remaining salt and pepper; toss to combine, adding enough reserved pasta water to moisten pasta. Serve with chicken. Drizzle with remaining garlic mixture; sprinkle with remaining parsley. If desired, serve with lemon wedges.

Nutrition Facts : Calories 403 calories, FatContent 12g fat (3g saturated fat), CholesterolContent 68mg cholesterol, SodiumContent 577mg sodium, CarbohydrateContent 35g carbohydrate (2g sugars, FiberContent 2g fiber), ProteinContent 31g protein. Diabetic Exchanges 4 lean meat

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