Ingredients
1lbchicken breasts,boneless, skinless, grilled and cut into strips
1lbasparagus,ends removed, cut into 1-inch pieces
10ozlinguine pasta,or spaghetti, or fettuccine
¾cupheavy cream
2tbspbutter
salt and pepper,to taste
1tbsplemon zest
1tbsplemon juice
⅓cupparmesan cheese,finely shredded
¼cupparsley,optional garnish, chopped
lemon slices,optional garnish
Preparation
Cook the pasta in salted water according to package instructions.
Add the asparagus to the pot during the last 3 minutes of cooking time. Reserve ¼ cup of pasta cooking liquid.
In small pot, combine the heavy cream, butter, ½ teaspoon of salt and ¼ teaspoon pepper over medium-high heat.
Bring to a simmer and cook, stirring, for 4 minutes until thick enough to coat a spoon. Remove from the heat, then stir in the lemon zest and juice.
Place the pasta and asparagus back into the pot, along with the chicken. Pour the cream sauce over the pasta mixture, then toss to coat evenly, adding pasta water if needed to thin the sauce.
Stir in the parmesan cheese. Alternatively, toss just the pasta with the sauce and arrange the chicken and asparagus over the top of the pasta.
Add more salt and pepper to taste, if needed. Garnish with chopped parsley and lemon slices, if desired.
Serve warm, and enjoy!
