Ingredients
7ozdried pasta
1½tbspolive oil
2medium chicken breasts,boneless skinless, cut into 1-inch chunks or strips
salt and black pepper,to taste
½tspdried oregano
3tbspunsalted butter
1½tbspgarlic,minced, divided
1lbasparagus,ends trimmed, cut into 2-inch pieces
½cupheavy cream
1lemon,juiced, zested
1tspgarlic powder
½tspdried oregano
¼tspdried thyme
⅓cupparmesan cheese,grated, plus more for garnish
½cupmozzarella cheese,grated
fresh parsley,chopped, for garnish, if desired
lemon slices,for garnish, if desired
Preparation
In a large pot, bring water to a boil and add the pasta. Cook according to package directions. Drain and set aside.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken and season with salt, black pepper and oregano. Cook for 5 minutes, stirring occasionally until browned and cooked through.
Add 1 teaspoon minced garlic and cook for another minute, until fragrant. Transfer to plate and set aside.
Add the butter to the same skillet and melt over medium high heat. Add remaining minced garlic and asparagus and sauté for 1 minute, until just starting to turn bright green.
Whisk in the cream, lemon juice, lemon zest, garlic powder, oregano, parmesan and mozzarella cheese. Allow the sauce to thicken and cheese to melt. Add the drained pasta and chicken back into the skillet. Season with salt and black pepper to taste. Toss to coat well until everything is heated through.
Serve hot and sprinkle with more parmesan cheese, chopped parsley, and lemon slices, and enjoy!
