PREP TIME 20 mins
COOK TIME 20 mins
TOTAL TIME 40 mins
Serves: 4 servings
INGREDIENTS:
1 pound of boneless, skinless chicken breasts, grilled and cut into strips
1 pound of asparagus, ends removed
10 ounces (2250 grams) of linguine pasta (or pasta of your choice)
¾ cup heavy cream
2 tablespoons of butter
salt and pepper to taste
1 tablespoon lemon zest
1 tablespoon lemon juice
⅓ cup finely shredded Parmesan cheese
Garnishes: Lemon slices and ¼ cup chopped parsley (optional)
INSTRUCTIONS:
Cook the pasta in salted water according to package instructions. Add the asparagus to the pot during the last 3 minutes of cooking time.
Reserve ¼ cup of pasta cooking liquid.
In small pot, combine the heavy cream, butter and ½ teaspoon salt and ¼ teaspoon pepper over medium-high heat. Bring to a simmer and cook, stirring, until thick enough to coat a spoon, (approx. 4 minutes). Remove from the heat and stir in the lemon zest and juice.
Pour the cream sauce over the pasta and toss to coat evenly, adding pasta water if needed to thin the sauce. Stir the Parmesan cheese. Arrange the chicken and asparagus over the top of the pasta. If you prefer, you can mix all together.
Add more salt and pepper to taste. Garnish with chopped parsley and lemon slices.
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