Spring means fresh asparagus and around here, it goes on sale prior to Easter. This year I picked up 2 pounds, used one at Easter and the other to make this recipe. If you love lemon, like I do, it is fabulous.
Lemon Chicken Pasta and Asparagus
1 pound chicken breasts - cut into bite size pieces
½ cup chopped onion
- 2 large garlic cloves - chopped
- 1 cup asparagus - cut into bite size pieces
- 2½ cups chicken broth - plus a bit more if needed
- 1 lemon - juiced and zested
- 8 oz mini penne pasta
- 2 teaspoons dried basil
- pinch of red chili flakes (optional)
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ cup either fresh mozzarella or grated parmesan
- In large skillet, saute chicken and onion over medium heat until chicken is almost cooked through.
- Add garlic and cook for another minute.
- Add chicken broth, lemon juice, lemon zest, pasta, basil, chili flakes, salt and pepper.Simmer stirring occasionally until almost all the liquid is gone (about 10-12 minutes) and toss in Asparagus. Cook for an additional 3-4 minutes until asparagus is crisp tender. Top with cheese. Cover and turn off heat allowing cheese to melt for a few minutes and serve!
No comments:
Post a Comment
Thank you for visiting The Folkart and Primitives Etsy team blog
We appreciate your comments