Lemon Asparagus Chicken Pasta Recipe by shimi
Cooking Instructions 1 In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain and return to pot. 2 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. 3 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. 4 Stir in cheeses and let cook until melty, then add lemon slices and cooked linguine. 5 Top with sliced chicken and garnish with more Parmesan and parsley. 1 In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain and return to pot. 1 In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain and return to pot. 2 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. 2 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. 3 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. 3 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. 4 Stir in cheeses and let cook until melty, then add lemon slices and cooked linguine. 4 Stir in cheeses and let cook until melty, then add lemon slices and cooked linguine. 5 Top with sliced chicken and garnish with more Parmesan and parsley. 5 Top with sliced chicken and garnish with more Parmesan and parsley. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Amazing Slow-Cooker Loaded Potato Soup Baked Pork chops Thai Curry Carrot Coconut Soup Chickpeas & Orzo & Zucchini Seasoned Brussels Sprouts Amazing Slow-Cooker Loaded Potato Soup Baked Pork chops Thai Curry Carrot Coconut Soup Chickpeas & Orzo & Zucchini Seasoned Brussels Sprouts Peking-inspired Roast Chicken Zobo drinks with a little twist Mock Peking Duck Lemon blueberry cheesecakes Vanilla and strawberry cake Bocconchini Kawaii Bear Cookies Suvaali Farshi Puri Pyaaz Ki Kachori Peking-inspired Roast Chicken Zobo drinks with a little twist Mock Peking Duck Lemon blueberry cheesecakes Vanilla and strawberry cake Bocconchini Kawaii Bear Cookies Suvaali Farshi Puri Pyaaz Ki Kachori