Pasta with Lemony Chicken and Asparagus

From Cook's Country | April​/May 2008

Why this recipe works:

Our Pasta with Lemony Chicken and Asparagus recipe—which uses two great spring flavors of lemon and asparagus—brings something fresh to a quick weeknight dinner. There’s no real sauce needed for this pasta recipe. Instead, lemon juice, Parmesan cheese, and reserved pasta cooking water are… read more

Our Pasta with Lemony Chicken and Asparagus recipe—which uses two great spring flavors of lemon and asparagus—brings something fresh to a quick weeknight dinner. There’s no real sauce needed for this pasta recipe. Instead, lemon juice, Parmesan cheese, and reserved pasta cooking water are simply mixed with the cooked pasta and sautéed pieces of garlicky chicken and asparagus. The ruffled nooks and crannies of campanelle pasta (also called bellflowers) work great in this pasta recipe, but penne is an acceptable substitute. Liberally salting the cooking water seasons the pasta from the very first step. Patting the chicken dry with paper towels ensures it will brown, and slicing it thin allows it to cook quickly. We took care to choose high-quality, imported Parmesan for the best flavor—purchased, pregrated Parmesan can be bland and dry in this pasta recipe.

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Serves 4

The ruffled nooks and crannies of campanelle pasta (also called bellflowers) work great here, but penne is an acceptable substitute.

Ingredients

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