Lemon Asparagus Chicken Pasta

• servings: 4 servings
• active time: 30 minutes
• total time: 30 minutes

Ingredients

Kosher salt

1 lb. linguine

1 tbsp. extra-virgin olive oil

1 lb. boneless skinless chicken breasts

Freshly ground black pepper

2 tsp. Italian seasoning

2 tbsp. butter

1 small red onion, chopped

1 lb. asparagus, stalks trimmed, cut into thirds or quartered if large

3/4 c. heavy cream

1/2 c. low-sodium chicken broth

Juice of 1 lemon

3 cloves garlic, minced

3/4 c. shredded mozzarella

1/2 c. freshly grated Parmesan

1 lemon, sliced into half-moons

Freshly chopped parsley, for garnish

Directions

In a large pot of salted boiling salted water, cook pasta until al dente according to package directions. Reserve ¼ cup pasta water before draining. Return pasta to pot.

Meanwhile, in a large skillet over medium heat, heat oil. Add chicken and season with salt, pepper, and Italian seasoning. Cook until golden and no longer pink, 8 minutes per side. Transfer to a plate to rest for 10 minutes. Slice chicken into strips.

In the same skillet, melt butter over medium heat. Add onions and asparagus and season with salt and pepper. Cook until starting to soften, 5 minutes. Add cream, broth, lemon juice, and garlic and simmer for 5 minutes.

Stir in cheeses and let cook until melted. Add lemon slices, cooked pasta, and reserved pasta water and toss until combined.

Top with sliced chicken and garnish with parsley.

Nutrition

• Calories: 981
• Total Fat: 40 g
• Saturated Fat: 21 g
• Trans Fat: 0 g
• Cholesterol: 188 mg
• Sodium: 1211 mg
• Total Carbohydrate: 91 g
• Dietary Fiber: 8 g
• Total Sugars: 8 g
• Protein: 57 g