LEMON GARLIC CHICKEN ASPARAGUS PASTA
Lemon Garlic Chicken Asparagus Pasta - with sauteed chicken and tender asparagus, tossed in a delicious creamy lemon garlic sauce.
Provided by Kelly Kwok
Number Of Ingredients 16
Steps:
- In a large pot bring water to a boil and add the pasta. Cook according to package directions. Drain and set aside.
- While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the chicken and season with salt, black pepper and oregano. Cook for 5 minutes, stirring occasionally until browned and cooked through. Add 1 teaspoon minced garlic and cook for another minute, until fragrant. Transfer to plate and set aside.
- Add butter to the same skillet and melt over medium high heat. Add remaining minced garlic and asparagus and saute for 1 minute, until just starting to turn bright green. Whisk in the cream, lemon juice, lemon zest, garlic powder, oregano, parmesan and mozarella cheese. Allow the sauce to thicken and cheese to melt. Add the drained pasta and chicken back into the skillet. Season with salt and black pepper to taste (I used about 1 1/2 teaspoons salt + 1/2 teaspoon black pepper). Toss to coat well until everything is heated through.
- Serve hot and sprinkle with more parmesan cheese, chopped parsley, and lemon slices, if desired.
Nutrition Facts : Calories 295 kcal, Carbohydrate 8 g, Protein 7 g, Fat 27 g, SaturatedFat 14 g, Cholesterol 71 mg, Sodium 218 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving
CHICKEN ASPARAGUS ALFREDO PASTA
Chicken Asparagus Alfredo Pasta. It is an easy pasta dish with ziti noodles, chicken and asparagus tossed in a creamy Alfredo Sauce!
Provided by Lauren
Categories Dinner
Time 30m
Number Of Ingredients 15
Steps:
- Wash and cut asparagus into bite sized pieces and set aside. Bring a pot of water to a boil over high heat on the stove.
- Cook pasta for 8-9 minute, until al dente. During the last 5 minutes of cooking, add the asparagus to the water.
- Drain pasta and asparagus.
- Heat olive oil in a skillet over medium heat. Add the chicken, garlic, onion powder, garlic powder, Italian seasoning and red pepper flakes cook until light brown.
- Add chicken broth, milk, cream cheese, and half of the Parmesan cheese.
- Stir until well combined and the cream cheese is melted. Stir in the cooked pasta and asparagus.
- Add remaining Parmesan cheese, and salt and pepper.
Nutrition Facts : Calories 533 kcal, Carbohydrate 63 g, Protein 32 g, Fat 16 g, SaturatedFat 7 g, Cholesterol 80 mg, Sodium 380 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving
PENNE WITH CHICKEN AND ASPARAGUS
A light but super-tasty pasta dish, with fresh asparagus cooked in broth with sauteed garlic and seasoned chicken.
Provided by LAUREL B
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 35m
Yield 8
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.
- Warm 3 tablespoons olive oil in a large skillet over medium-high heat. Stir in chicken, and season with salt, pepper, and garlic powder. Cook until chicken is cooked through and browned, about 5 minutes. Remove chicken to paper towels.
- Pour chicken broth into the skillet. Then stir in asparagus, garlic, and a pinch more garlic powder, salt, and pepper. Cover, and steam until the asparagus is just tender, about 5 to 10 minutes. Return chicken to the skillet, and warm through.
- Stir chicken mixture into pasta, and mix well. Let sit about 5 minutes. Drizzle with 2 tablespoons olive oil, stir again, then sprinkle with Parmesan cheese.
Nutrition Facts : Calories 332.1 calories, Carbohydrate 43.3 g, Cholesterol 19.6 mg, Fat 10.9 g, Fiber 3.1 g, Protein 16.7 g, SaturatedFat 2 g, Sodium 68.7 mg, Sugar 3 g
CREAMY CHICKEN AND ASPARAGUS PASTA
Creamy chicken and asparagus pasta with penne, sautéed strips of chicken breast, broth, cream, goat cheese, parmesan, lemon, and asparagus! Easy midweek meal, perfect for spring!
Provided by Elise Bauer
Categories Quick and Easy Asparagus Chicken Chicken Breast Fettuccine Linguini Pasta
Time 35m
Yield 6
Number Of Ingredients 15
Steps:
- Blanch the asparagus: Bring a large pot of salted water (1 teaspoon salt for every quart of water) to a boil. Add the asparagus and blanch for 1 minute. Remove with a slotted spoon to a bowl and rinse with cold water to stop the cooking. Set aside
- Cook the pasta: In the same water you used to blanch the asparagus, add the pasta and prepare according to the package instructions for al dente, while cooking the chicken. Reserve a half cup of the cooking water for adding back to the pasta if needed.
- Sauté the chicken strips and shallots: Heat butter in a large skillet on medium high heat. Add the chicken strips to the pan in an even layer. Sprinkle with salt and pepper to taste. Do not stir, cook until lightly browned on one side. Add shallots, cook for a minute longer.
- Add the broth, cream, nutmeg, cheese, lemon zest, herbs, and most of the Parmesan: Cook, stirring, until the cheese has fully melted and incorporated into the cream. (Reserve the rest of the Parmesan to sprinkle on before serving.)
- Add the asparagus: Let come to a simmer and simmer for a minute.
- Stir in the lemon juice: Sprinkle with more black pepper to taste.
- Place pasta in a serving bowl. Stir in the chicken asparagus cream sauce: Add as much of the reserved pasta cooking water as needed for a creamy texture for the pasta. Serve with reserved grated Parmesan.
Nutrition Facts : Calories 504 kcal, Carbohydrate 25 g, Cholesterol 133 mg, Fiber 3 g, Protein 39 g, SaturatedFat 16 g, Sodium 604 mg, Sugar 3 g, Fat 28 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g
CHICKEN ASPARAGUS PASTA
We enjoy this dish often in the spring when asparagus is fresh on the market. It's a favorite with family and friends and a welcome surprise to those who think they don't like asparagus. -Taralynn Plastina, McHenry, Illinois
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Place asparagus in an ungreased 2-qt. baking dish; drizzle with 2 teaspoons oil and sprinkle with salt and pepper. Bake, uncovered, at 400° for 10-12 minutes or until tender, stirring occasionally. , Meanwhile, cook fettuccine according to package directions. In a large skillet over medium heat, cook chicken and garlic in remaining oil until chicken is no longer pink., Stir in the lemon juice, zest and butter; heat through. Remove from the heat. Drain fettuccine; toss with chicken mixture and asparagus. Sprinkle with cheese.
Nutrition Facts : Calories 497 calories, Fat 21g fat (7g saturated fat), Cholesterol 84mg cholesterol, Sodium 823mg sodium, Carbohydrate 44g carbohydrate (3g sugars, Fiber 3g fiber), Protein 35g protein.
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