Lemon cream pasta with chicken and asparagus
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Unsalted butter |
| 1 | Boned and skinned chicken breast, cut in 1/4\" strips | |
| 1 | pounds | Asparagus, cut in 1/2\" pieces |
| 3 | tablespoons | Fresh lemon juice |
| 2 | tablespoons | Chopped parsley |
| 2 | teaspoons | Grated lemon rind |
| ¼ | cup | Heavy cream |
| ¾ | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| 8 | ounces | Bow tie pasta, cooked (warm) |
| ¼ | cup | Chicken broth |
Directions
1. In a large skillet over medium heat, melt butter. Saute chicken for 5 minutes. Remove to a plate.
2. To juices in skillet, add asparagus, broth, and lemon juice; reduce heat. Cover partially; cook 5 minutes or until asparagus is tender. Add chicken and all other ingredients except pasta. Boil 3 minutes to reduce liquid. Add pasta and toss.
Posted to EAT-L Digest 10 Jan 97 Recipe by: Hoover School Cookbook From: Cheryl Constantine <Nickaduck@...> Date: Sat, 11 Jan 1997 15:28:21 -0500