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

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