"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Chicken Asparagus Pasta Recipe

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This recipe for Chicken Asparagus Pasta, by , is from The Hart Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lisa Hart
Added: Friday, August 25, 2006


3 or 4 boneless, skinless chicken breast halves, cut into bite-sized pieces
1 1/2 lb. asparagus
4 cloves garlic
1/2 c. butter
1 c. heavy cream
2 Tbsp. lemon zest
1/4 c. milk
1/4 c. fresh lemon juice
3/4 tsp. salt
1/2 c. fresh parsley, chopped
1 c. fresh parmesan cheese, shredded
1 lb. bow tie pasta
salt, pepper, lemon pepper, and basil to taste

In large skillet, brown chicken in 2-3 Tbsp. of olive oil, 2 cloves of garlic, and 2 Tbsp. of lemon juice. Season heavily with salt, pepper, lemon pepper, and basil. Set aside.

Cut asparagus in 3-4 inch pieces. Add to boiling water for 1 minute. Remove immediately and put asparagus in ice water to cool. Drain and set aside.

Cook 1 lb. pasta al dente and drain, set aside

In large 6 qt. pan, add butter, cream and 2 cloves of garlic, stir constantly over low heat until butter melts. Increase heat to med-high and stir until mixture comes to a boil. Lower heat and simmer for 2-3 minutes. With mixture over low heat, add 1/4 c. milk, lemon zest, lemon juice, salt, and parmesan cheese. Stir to mix all together and add asparagus, pasta, chicken and parsley. Toss until well mixed and serve immediately. Top with a little chopped parsley and parmesan cheese if you like.




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