Chicken and Asparagus Pasta
Serves: 4
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 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)
  1. 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.
  2. 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.
  3. Cook pasta in large pot of boiling, salted water according to package directions; drain. Toss pasta with asparagus and chicken sauce and Parmesan shreds.
*Use a vegetable peeler to make the long shreds of Parmesan.
Recipe by A Year at the Table at