Ingredients
1lbFoster Farms® Organic Chicken Thin-Sliced Breast Fillets
2tsporganic olive oil
salt and pepper,to taste
10ozorganic linguine pasta
4tbsporganic butter
1tbsporganic lemon juice
1cuporganic asparagus spears,trimmed and cut into 3-inch pieces
1cuporganic baby carrots,can also use regular thinly sliced carrots, peeled, and halved
½cuporganic peas,fresh or frozen
2tbsporganic parsley,chopped
lemon wedges,for garnish, optional
Preparation
Heat the olive oil in a large pan over medium-high heat.
Season the chicken breasts generously on both sides with salt and pepper.
Place the chicken breasts in the pan, then cook for 4 to 5 minutes on each side or until golden brown and cooked through. Cut the chicken crosswise into slices.
Prepare the pasta in salted water according to package instructions. Just 4 minutes before the pasta is done, add the carrots, asparagus, and peas to the boiling water.
Drain the pasta and vegetables, reserving ¼ cup of the cooking liquid.
Return the pasta and vegetables to the pasta pot. Turn the heat on low and add the butter and lemon juice, stirring to coat.
Add the pasta water, 1 tablespoon at a time, until the sauce is at the desired consistency. Season with salt and pepper to taste.
Arrange the chicken on top of the pasta mixture and sprinkle with parsley. Serve with lemon wedges, and enjoy!
