Description
A vibrant pasta dish featuring tender chicken, fresh asparagus, and a zesty lemon sauce.
Ingredients
Scale
- 8 ounces penne pasta
- 2 boneless, skinless chicken breasts, sliced
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 2 lemons, zested and juiced
- 3 garlic cloves, minced
- 1/4 cup olive oil
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the sliced chicken breasts and season with salt and pepper. Cook until browned and cooked through, about 5-7 minutes.
- Add the minced garlic and asparagus to the skillet. Sauté for 3-4 minutes until the asparagus is tender-crisp.
- Stir in the lemon zest, lemon juice, and cooked pasta. Toss everything together until well combined and heated through.
- Remove from heat and sprinkle with grated Parmesan cheese. Garnish with fresh basil before serving.
Notes
For a creamier version, add 1/2 cup of heavy cream to the sauce. Pairs well with a crisp white wine.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Main Course
- Cuisine: Italian-American
Nutrition
- Calories: 450
- Sugar: 4g
- Fat: 18g
- Carbohydrates: 45g
- Protein: 28g