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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Chicken Asparagus Pasta Recipe

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This recipe for Chicken Asparagus Pasta is from The Hart Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
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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