Lemon Garlic Chicken Asparagus Pasta Recipes

Steps:

• Fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, for about 8 minutes. Penne will still be slightly firm.
• Stir asparagus into the pot with the boiling penne pasta and bring back to a boil; cook until pasta is tender and asparagus is softened but still bright green, about 3 more minutes. Drain pasta and asparagus.
• Place penne and asparagus into a large bowl; lightly stir in lemon zest, lemon juice, Parmesan cheese, olive oil, salt, and black pepper until thoroughly combined.

Steps:

• In a steamer set over boiling water steam asparagus, covered, until crisp-tender, about 3 minutes. Transfer asparagus to a colander and rinse under cold water to stop cooking. Drain asparagus well.
• In a 6-quart kettle bring 5 quarts salted water to a boil for pasta.
• In a deep 12-inch skillet heat butter and cream over moderately low heat until butter is melted and stir in zest, lemon juice, and salt. Remove skillet from heat and keep sauce warm, covered.
• Add pasta to boiling water and boil, stirring occasionally, until al dente. Ladle 1/4 cup pasta water into sauce and drain pasta in colander.
• Immediately add pasta and asparagus to sauce and cook over moderate heat, tossing, 1 minute, or until heated through. Add parsley and salt and pepper to taste and toss well.
• Sprinkle pasta with a little Parmesan and serve more Parmesan on the side.

Steps:

• Bring 4 quarts water to a boil in a large pot for the pasta.
• Meanwhile, heat 1 tablespoons of the butter in a 12-inch nonstick skillet over high heat until beginning to brown. Add the chicken, break up any clumps, and cook without stirring until beginning to brown, about 1 minute. Stir the chicken and continue to cook until almost cooked through, about 2 minutes longer. Transfer the chicken to a medium bowl, cover with foil, and set aside.
• Add 1 tablespoons more of the butter, the leek, and 1/4 teaspoons salt to the skillet and cook over high heat until browned on the edges, 2-3 minutes. Stir in the garlic, thyme and flour and cook until fragrant, about 30 seconds. Add the chicken broth and wine, bring to a simmer, and cook over medium heat until the sauce has thickened slightly and reduced to 1 1/4 cups, about 15 minutes.
• Meanwhile, stir 1 tablespoons salt and the asparagus into the boiling water and cook, stirring often, until the asparagus are crisp-tender, about 1 minute (do not overcook). Using a slotted spoon, transfer the asparagus to a paper towel-lined plate and set aside.
• Return the water to a boil, stir in the pasta, and cook, stirring often, until the pasta is al dente. Reserve 1 cup of the pasta cooking water, then drain the pasta and return it to the pot. Return the chicken to the skillet along with the remaining 2 tablespoons butter, the Parmesan, lemon zest and lemon juice. Continue to simmer until the chicken is cooked through, about 1 minute.
• Pour the chicken and sauce mixture over the pasta and add the asparagus and basil. Toss gently to combine, adding the reserved pasta cooking water as needed to loosen the sauce. Season with salt and pepper to taste and serve, passing additional Parmesan separately.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain, reserving some pasta water.
• While spaghetti is cooking, heat 1 tablespoon oil in a nonstick skillet over medium-high heat. Add chicken and cook until browned, about 5 minutes. Flip, add a dollop of pesto to each breast, and continue to cook, flipping as needed, until no longer pink in the centers, 7 to 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Heat remaining oil in a separate pan over medium heat. Add asparagus and cook for 1 to 3 minutes, depending how tender you like it. Add garlic, pepper flakes, and lemon juice; cook for 1 minute. Add cooked spaghetti, a dollop of pesto, and Parmesan cheese; stir until cheese melts. Add a tablespoon of the reserved pasta water if cheese begins to stick to the pan.
• Chop chicken and add on top of spaghetti. Season with salt and pepper.