"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

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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