A Year at the Table

home cooked dinners by the season

"Food is life, good food is good life"
  • Spring
  • Summer
  • Autumn
  • Winter
  • All Recipes
  • Dinner Basics

Chicken and Asparagus Pasta

May 16, 2011 By lbaugustine 5 Comments

As much as I love to cook, I look for easy ways to make dinner quickly during the week with a recipe that does everything in one dish – protein, vegetable and starch.

Highlighting the season’s fresh asparagus, this pasta recipe does it all in one. Long shreds of Parmesan cheese you can make by taking a vegetable peeler give a “bigger” taste of Parmesan. The fresh taste of lemon zest and a little bit of spice from the red pepper flakes, livens up the tasty but dependable flavor of the chicken and asparagus.

Chicken and Asparagus Pasta
 
Print
Serves: 4
Ingredients
  • 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)
Instructions
  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.
Notes
*Use a vegetable peeler to make the long shreds of Parmesan.
3.2.2925

 

Filed Under: Recipes, Spring Tagged With: chicken, Pasta

« Coconut Curry Baked Chicken
Balsamic and Rosemary Grilled Flank Steak with Caramelized Onions and Gorgonzola »

Comments

  1. Heidi says

    May 16, 2011 at 3:01 pm

    Hey Linda, I’m loving your recipes… haven’t tried them, but I’ve created a folder….. 🙂
    I’m doing a main dish for 25+ coming for Chuck Foresman’s retirement party here early June. This chicken asparagus dish looks great, do you think I could prepare it and serve it in 9 x 13 casserole dishes??
    thanks
    Heidi

    Reply
  2. Patty says

    May 25, 2011 at 2:39 pm

    I made this for my family last weekend and they loved it!

    Reply
  3. Joe says

    October 12, 2011 at 2:27 am

    Rachel and I made this dish tonight because we had all the ingredients on hand. So delicious, the sauce was very light in consistency and flavor, beautiful! Thanks Linda 🙂

    Reply
  4. Rosanne ragus says

    February 27, 2012 at 12:46 am

    Delicious

    Reply
  5. Juliet says

    May 8, 2013 at 9:01 pm

    At 7:30pm (after a late meeting) I realized that I had all the ingredients for this. By 8:00 we were all sitting around the table enjoying every last bit of it. Thanks Linda.

    Reply

Leave a Reply to Rosanne ragus Cancel reply

Your email address will not be published. Required fields are marked *

The Wooden Spoon Cooking School

Let's get cooking. Learn more about my private cooking classes and inquire here.

Subscribe for recipes

  • 
  • 
            ABOUT       |       CONTACT      |       PRESS

Recipes by Category

30 minutes or less
45 minutes or less
beef
chicken
ethnic
grilled
lamb
Pasta
pork
salad
seafood
soup
vegan
vegetarian

© 2010-2017 A Year at the Table