Chicken and Pasta With Asparagus and Lemon Recipe

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Chicken and Pasta With Asparagus and Lemon

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Ingredients:

Serving

4 tbsp unsalted butter
1 lb chicken breast, boneless, skinless, trimmed and sliced thin
1 leek, white and light green parts only, minced and rinsed thoroughly
salt
6 medium garlic cloves, minced and pressed through a garlic press
2 tsp fresh thyme leaves, minced
2 tsp all-purpose flour, unbleached
2 cups low sodium chicken broth
1 cup dry white wine
1 lb asparagus , about 1 bunch, tough ends trimmed, cut into 1-inch lengths
8 oz penne pasta (about 2 1/2 cups) or 8 oz ziti pasta ( about 2 1/2 cups)
2 oz parmesan cheese, grated (about 1 cup)
2 tsp lemon zest, grated
1/4 cup lemon juice
2 tbsp fresh basil leaves, shredded
ground black pepper

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	458.94 Kcal (1921 kJ)
Calories from fat	203.05 Kcal
		% Daily Value*
Total Fat	22.56g	35%
Cholesterol	109.9mg	37%
Sodium	631.19mg	26%
Potassium	796.32mg	17%
Total Carbs	20.53g	7%
Sugars	5.52g	22%
Dietary Fiber	5.19g	21%
Protein	36.05g	72%
Vitamin C	17.7mg	29%
Vitamin A	0.1mg	5%
Iron	3.1mg	17%
Calcium	228.8mg	23%

Amount Per 100 g
Calories	85.29 Kcal (357 kJ)
Calories from fat	37.74 Kcal
		% Daily Value*
Total Fat	4.19g	35%
Cholesterol	20.42mg	37%
Sodium	117.31mg	26%
Potassium	148mg	17%
Total Carbs	3.82g	7%
Sugars	1.03g	22%
Dietary Fiber	0.96g	21%
Protein	6.7g	72%
Vitamin C	3.3mg	29%
Iron	0.6mg	17%
Calcium	42.5mg	23%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.