Lemon Asparagus Chicken Pasta

Step 1 In a large pot of salted boiling salted water, cook pasta until al dente according to package directions. Reserve ¼ cup pasta water before draining. Return pasta to pot. Step 2 Meanwhile, in a large skillet over medium heat, heat 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 rest for 10 minutes. Slice chicken into strips. Step 3 In the same skillet, melt butter over medium heat. Add onions and asparagus and season with salt and pepper. Cook until starting to soften, 5 minutes. Add cream, broth, lemon juice, and garlic and simmer for 5 minutes. Step 4 Stir in cheeses and let cook until melted. Add lemon slices, cooked pasta, and reserved pasta water and toss until combined. Step 5 Top with sliced chicken and garnish with parsley.

This was SO DELICIOUS!! Took longer than stated time because I made double the amount. This was a picture the sauce with chicken added, before linguine was added in- my family were taking spoonfuls whilst waiting for the linguine so I thought I better get the picture before all disappeared 😂 Do try it- it’s yummy 😋

Super yum! Versatile protein dish too - I can imagine blackened salmon or herb pork tenderloin working well. Few tips: buy seedless lemons. This uses a whole pound of pasta, so make sure your pan is deep! Make sure to taste the sauce after the noodles are coated to adjust salt and pepper level.