Easy Prepare Recipe Lemon asparagus chicken pasta Delicious Simple

Without fail recipe ultimate Lemon asparagus chicken pasta easy, yummy, practical.

Good Afternoon mother, at this time you can present recipe Lemon asparagus chicken pasta with 17 ingredients and 5 steps. Below this is how to cook, please pay attention carefully.

In cooking there are several stages that must be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 17 ingredients and 5 stages of easy cooking Lemon asparagus chicken pasta.

Ingredients for Lemon asparagus chicken pasta #

1. Prepare 1 lb. : linguine or spaghetti.

2. Prepare : kosher salt.

3. Prepare 1 tbsp. : extra-virgin olive oil.

4. Needed 1 lb. : boneless skinless chicken breasts.

5. Needed : Freshly ground black pepper.

6. Needed 2 tsp. : Italian seasoning.

7. Prepare 2 tbsp. : butter.

8. Needed 1 : small red onion, chopped.

9. Prepare 1 lb. : asparagus, stalks trimmed and cut into thirds or quartered.

10. Needed 3/4 c : heavy cream.

11. Prepare 1/2 c. : low-sodium chicken broth.

12. Needed : Juice of 1 lemon.

13. Needed 3 cloves : garlic, minced.

14. Prepare 3/4 c. : shredded mozzarella.

15. Needed 1/2 c. : freshly grated Parmesan, plus more for garnish.

16. Needed 1 : lemon, sliced into half moons.

17. Prepare : Freshly chopped parsley, for garnish.

If all main ingredients Lemon asparagus chicken pasta it’s ready, We’re going into the cooking stage. Below is how to cooking with relaxing.

Stages Cooking Lemon asparagus chicken pasta #

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..

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