Springtime is here! If you’re anything like me, you can’t wait for the snow to melt and the sun to start shining. This pasta is light, fresh and packed full of tart lemon flavor. It is the perfect quick dish to brighten up these days as we get ready for summer. Asparagus is in season and complements this dish perfectly. I hope you enjoy it as much as we do!
Creamy Lemon Pasta with Chicken and Asparagus
1 lb linguine noodles
1 lb chicken breasts, cut into bite size chunks
1 bunch of asparagus
2c cream
1c parmesan cheese, shredded
1c mozzarella cheese, shredded
2 cloves garlic, minced
1 lemon
2-3 tbsp olive oil
Salt and pepper
Directions
- In a saute pan over medium heat, heat 2 tablespoons of olive oil and cook the chicken until it's golden brown and cooked through. Generously add salt and pepper, then set aside.
- Wash the asparagus and trim the rough end of the stalks. Then chop into 1 -2-inch-long pieces.
- In a saute pan, heat the remaining tablespoon of olive oil and add the asparagus. Cook for 3-5 minutes until tender. Set aside.
- Cook pasta according to package directions. Once drained, return to the pan. Turn heat to medium-low. Add in cream and both cheeses. Cook until cream starts to boil and cheese starts to melt. Then add garlic and the juice and zest of the lemon. Next add salt and pepper to your taste preference. Stir until thickened, then add chicken and asparagus. Serve immediately.
Notes:
Feel free to substitute broccoli if asparagus isn’t available.
A white meat fish is also a good substitute for the chicken.
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