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Lemony Chicken Asparagus with Bow Ties

Total Time

Prep/Total Time: 30 min.

Makes

4 servings

With plenty of lemon flavor and fresh asparagus, this chicken entree really shouts, Spring! Guests are always intrigued by the lovely lemon cream.—Helen McGibbon, Downers Grove, Illinois

Ingredients

  • 8 ounces uncooked bow tie pasta
  • 3/4 pound boneless skinless chicken breasts, cut into 1/4-inch strips
  • 2 tablespoons butter
  • 1 pound fresh asparagus, trimmed and cut into 1/2-inch pieces
  • 1/4 cup chicken broth
  • 2 tablespoons lemon juice
  • 1/4 cup heavy whipping cream
  • 3 green onions, sliced
  • 2 tablespoons minced fresh parsley
  • 1 teaspoon grated lemon zest
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  1. Cook pasta according to package directions. In a large skillet, saute chicken in butter until juices run clear. Remove with a slotted spoon. Reduce heat to medium; add the asparagus, broth and lemon juice. Cover and cook for 4-5 minutes or until asparagus is crisp-tender.
  2. Stir in the cream, onions, parsley, lemon zest, salt and pepper. Return chicken to the pan; heat through. Drain pasta; add to the skillet.

Nutrition Facts

1-1/2 cups: 417 calories, 15g fat (8g saturated fat), 83mg cholesterol, 455mg sodium, 46g carbohydrate (3g sugars, 3g fiber), 27g protein.

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