12 ounces chicken breast, sliced into bite-size pieces
Kosher salt
Fresh ground black pepper
1 pound asparagus, end trimmed and cut into 1-inch pieces
2 teaspoons minced garlic
½ cup chicken broth
⅓-1/2 cup whipping cream
1 teaspoon lemon zest
⅛ teaspoon red pepper flakes
8 ounces penne or other shaped pasta
½ cup long shreds Parmesan cheese* (grated Parmesan can be substituted)
Instructions
Heat 1 tablespoon oil and the butter over medium heat in skillet pan; add chicken; sprinkle with salt and pepper and cook and stir until cooked through, about 3-5 minutes. Push chicken to one side of the pan and add remaining 1 tablespoon olive oil; add asparagus and cook and stir just until tender, but still crisp, about 3 to 4 minute adding garlic during last minute of cooking.
Add chicken broth and bring to a simmer; cook until reduced slightly about 2 minutes. Add cream and bring to a simmer; cook until heated through and reduced slightly, about 2 minutes. Add lemon zest and red pepper flakes; season with salt and pepper.
Cook pasta in large pot of boiling, salted water according to package directions; drain. Toss pasta with asparagus and chicken sauce and Parmesan shreds.
Notes
*Use a vegetable peeler to make the long shreds of Parmesan.
Recipe by A Year at the Table at http://ayearatthetable.com/springtime-asparagus-and-chicken-pasta/