Lemon Chicken and Asparagus Pasta
Fettuccine tossed with browned chicken, crisp-tender asparagus, garlic, and a light lemon broth sauce, finished with Parmesan.
Ingredients
Main Ingredients
- 8 oz fettuccine
- 1 lb boneless, skinless chicken breasts diced
- 1 bunch asparagus trimmed and cut into 1 inch pieces
- 2 tbsp olive oil
- 3 cloves garlic minced
- 1 lemon zested and juiced
- 1 cup low-sodium chicken broth
- ½ cup reserved pasta cooking water
- ¼ cup grated Parmesan cheese plus more for serving
- salt and black pepper to taste
Instructions
Cooking
- Boil the fettuccine in well-salted water until al dente. Reserve 1/2 cup of the cooking water, then drain.
- Heat the olive oil in a large skillet over medium heat. Cook the diced chicken with salt and pepper 5 to 7 minutes until browned and cooked through to 165 degrees F.
- Add the garlic and asparagus and cook 3 to 5 minutes until the asparagus is crisp-tender.
- Pour in the broth and simmer briefly, scraping up the browned bits.
- Stir in the lemon zest and juice.
- Add the pasta and toss, splashing in pasta water as needed. Stir in the Parmesan and serve hot.
Notes
Add the lemon at the end so it stays bright. Refrigerate leftovers within two hours and eat within 3 to 4 days. Reheat with a splash of broth to 165 degrees F. Nutrition is an estimate.