CREAMY LEMON CHICKEN ASPARAGUS PASTA
Chicken asparagus pasta with creamy lemon sauce is a delicious dinner recipe the whole family will love, ready in less than 30 minutes.
Provided by Alida Ryder
Categories Dinner
Time 30m
Number Of Ingredients 12
Steps:
- Place the chicken breasts in between to sheets of parchment paper or plastic and flatten out to approximately 1cm/half inch with a rolling pin or a meat mallet.
- Drizzle with two teaspoons of olive oil and season on both sides with the oregano, garlic, salt and pepper. Rub in the spices.
- Heat a large pan over high heat. Add the chicken and allow to cook for 4-5 minutes per side until golden brown on both sides and cooked through. Remove and set aside.
- To make the sauce, add the olive oil and garlic to the pan and cook for 30 seconds. Pour in the cream and lemon juice. Bring to a simmer.
- Add the asparagus to the sauce and allow to cook for 5 minutes.
- Add the Parmesan and season to taste. Slice the chicken into strips then add back to the sauce.
- Toss with cooked pasta (and a splash of the pasta cooking water to loosen the sauce) and serve.
Nutrition Facts : Calories 450 kcal, Carbohydrate 33 g, Protein 37 g, Fat 19 g, SaturatedFat 8 g, Cholesterol 154 mg, Sodium 270 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
CREAMY LEMON CHICKEN PASTA
A delicious blend of sauteed chicken and light, but creamy, lemon sauce and pasta, baked til the top is crispy and lightly browned. Asparagus or broccoli is a great addition to this dish. Serve topped with a little extra lemon juice if desired.
Provided by EmmLee
Categories Main Dish Recipes Pasta Chicken
Time 1h5m
Yield 6
Number Of Ingredients 18
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a casserole dish or 9x13-inch pan.
- Slice or cube chicken and season lightly with 1/2 teaspoon salt and 1/8 teaspoon pepper.
- Bring a large pot of lightly salted water to a boil. Cook farfalle at a boil, stirring occasionally, for 6 minutes. Drain, cover, and set aside.
- Heat butter and olive oil in a large pan over medium-high heat. Add chicken and cook until lightly browned, about 5 minutes. Add wine and cook, 1 to 2 minutes. Add garlic and lemon juice and cook, 1 to 2 minutes. Don't allow garlic to brown.
- Reduce heat to medium-low and add cream cheese, stirring until melted and blended. Add flour to sour cream, mix well, and stir into the pan. Add chicken stock, parsley, thyme, red pepper, salt, and pepper. Bring to a simmer until slightly thickened. Add more stock if sauce is too thick. Remove from heat.
- Add 1/2 cup Parmesan and lemon zest, stir well. Taste and adjust seasoning. Add partially cooked farfalle and blend well. Pour into the prepared baking or casserole pan and sprinkle with remaining Parmesan cheese.
- Bake, covered, in the preheated oven for 15 minutes. Uncover and continue to bake until lightly browned, 7 to 10 minutes more.
Nutrition Facts : Calories 611.3 calories, Carbohydrate 62.6 g, Cholesterol 78.2 mg, Fat 28.7 g, Fiber 3.7 g, Protein 25.2 g, SaturatedFat 14.6 g, Sodium 703 mg, Sugar 3.1 g
FARFALLE WITH CHICKEN, ASPARAGUS & PANCETTA
Invite some friends over and wow them with this delectable, creamy dish
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 9
Steps:
- Trim the asparagus and cut into short lengths on the diagonal - keep the tips separate. (If you like, peel the stems to give a more vibrant colour when cooked.) Cook the stems in salted boiling water for about 4 minutes, then add the tips and cook for 1 minute more. Drain and refresh under cold running water.
- Peel the lemons with a serrated knife, remove all the white pith, then cut into segments by slicing each side of the pieces of membrane. Now cut the segments into small pieces (flick out any pips) and put them in a bowl with any juice. Grill the pancetta for 3-4 minutes until crisp - keep an eye on it because it can burn easily.
- Meanwhile cook the pasta in plenty of well-salted boiling water until al dente.While it's cooking, put the butter and half the cream in a large pan and let them bubble together over a low heat for 2-3 minutes until thickened slightly. Tip in the lemon segments and juice, the chicken, asparagus and a few pinches of salt. Turn off the heat.
- Drain the pasta and add it to the contents of the pan along with the rest of the cream. Toss well, adding black pepper and nutmeg to taste, and the grated parmesan. Toss again, top with the pancetta and serve immediately.
Nutrition Facts : Calories 740 calories, Fat 40 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 67 grams carbohydrates, Fiber 4 grams fiber, Protein 32 grams protein, Sodium 1.13 milligram of sodium
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- Heat oil in a large high-sided skillet over medium-high heat. Add chicken in an even layer; cook, undisturbed, until browned on the bottom, about 4 minutes. Stir the chicken; cook, stirring occasionally, until no longer pink, about 2 minutes. Transfer to a plate.
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4/5 (1)Total Time 55 minsCategory Main CourseCalories 505 per serving
- Preheat oven to 400 degrees. Spray an 18 by 13-inch rimmed baking sheet with non-stick cooking spray.
- Place potatoes in a mound in center of baking sheet. Drizzle with 1 1/2 Tbsp of the olive oil then toss to evenly coat. Spread into an even layer then roast in preheated oven 20 minutes (meanwhile cut and prep other ingredients).
- Remove baking sheet from oven, add asparagus over potatoes then chicken over asparagus. Drizzle remaining 2 1/2 Tbsp olive oil and lemon juice over the top.
- Sprinkle evenly with garlic, thyme, rosemary, 1 tsp salt and 1/2 tsp pepper. Toss (with a spatula, pan may be hot) to evenly coat, spread into an even layer (don't overlap chicken pieces).
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