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!