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Name: Lemon Asparagus Chicken Pasta
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: not set
Ingredients: kosher salt; 1 lb. linguine or spaghetti; 1 tbsp. extra-virgin olive oil; 1 lb. boneless skinless chicken breasts; Freshly ground black pepper; 2 tsp. Italian seasoning; 2 tbsp. butter; 1 small red onion chopped; 1 lb. asparagus stalks trimmed and cut into thirds or quartered if large; 3/4 c. heavy cream; 1/2 c. low-sodium chicken broth; Juice of 1 lemon; 3 cloves garlic minced; 3/4 c. shredded mozzarella; 1/2 c. freshly grated Parmesan plus more for garnish; 1 lemon sliced into half moons; Freshly chopped parsley for garnish

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INGREDIENTS

kosher salt
1 lb. linguine or spaghetti
1 tbsp. extra-virgin olive oil
1 lb. boneless skinless chicken breasts
Freshly ground black pepper
2 tsp. Italian seasoning
2 tbsp. butter
1 small red onion ; chopped
1 lb. asparagus ; stalks trimmed and cut into thirds or quartered if large
3/4 c. heavy cream
1/2 c. low-sodium chicken broth
Juice of 1 lemon
3 cloves garlic ; minced
3/4 c. shredded mozzarella
1/2 c. freshly grated Parmesan ; plus more for garnish
1 lemon ; sliced into half moons
Freshly chopped parsley ; for garnish

INSTRUCTIONS

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NOTES

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Lemon Asparagus Chicken Pasta

kosher salt
1 lb. linguine or spaghetti
1 tbsp. extra-virgin olive oil
1 lb. boneless skinless chicken breasts
 Freshly ground black pepper
2 tsp. Italian seasoning
2 tbsp. butter
1 small red onion chopped
1 lb. asparagus stalks trimmed and cut into thirds or quartered if large
3/4 c. heavy cream
1/2 c. low-sodium chicken broth
 Juice of 1 lemon
3 cloves garlic minced
3/4 c. shredded mozzarella
1/2 c. freshly grated Parmesan plus more for garnish
1 lemon sliced into half moons
 Freshly chopped parsley for garnish

In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain and return to pot. In a skillet over medium heat, heat olive oil. Add chicken and season with salt, pepper, and Italian seasoning. Cook until golden and no longer pink, 8 minutes per side. Transfer to a plate to let rest, then thinly slice.  To skillet, melt butter over medium heat. Add red onion and asparagus and season with salt and pepper. Cook until tender, 5 minutes, then add heavy cream, chicken broth, lemon juice, and garlic and simmer 5 minutes. Stir in cheeses and let cook until melty, then add lemon slices and cooked linguine. Top with sliced chicken and garnish with more Parmesan and parsley.

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Nutrition

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Serving Size: 1 recipe (2317g)
Recipe Makes: 1

Calories: 5685
Calories from Fat: 3425 (60%)

Amt Per Serving		% DV

	Total Fat 380.5g	507 %
	Saturated Fat 235.3g	1176 %
	Monounsaturated Fat 97.2g
	Polyunsanturated Fat 18g
Cholesterol 1234.9mg		380 %
Sodium 3119.5mg		108 %
Potassium 3885.7mg		102 %
Total Carbohydrate 404.3g		119 %
	Dietary Fiber 33g	132 %
	Sugars, other 371.3g
Protein 183.1g		262 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 5685

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