Lemon asparagus chicken pasta

Name: Lemon asparagus chicken pasta
Cuisine: American
Ingredients: 1 lb. linguine or spaghetti; kosher salt; 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 and cut into thirds or quartered; 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, plus more for garnish; 1 lemon, sliced into half moons; Freshly chopped parsley, for garnish

shimi @cook_3836467

Lemon asparagus chicken pasta

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1 lb.linguine or spaghetti
kosher salt
1 tbsp.extra-virgin olive oil
1 lb.boneless skinless chicken breasts
Freshly ground black pepper
2 tsp.Italian seasoning
2 tbsp.butter
1small red onion, chopped
1 lb.asparagus, stalks trimmed and cut into thirds or quartered
3/4 cheavy cream
1/2 c.low-sodium chicken broth
Juice of 1 lemon
3 clovesgarlic, minced
3/4 c.shredded mozzarella
1/2 c.freshly grated Parmesan, plus more for garnish
1lemon, sliced into half moons
Freshly chopped parsley, for garnish

Cooking Instructions

1

In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain and return to pot.
2

In a skillet over medium heat, heat olive 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 let rest, then thinly slice.
3

To skillet, melt butter over medium heat. Add red onion and asparagus and season with salt and pepper. Cook until tender, 5 minutes, then add heavy cream, chicken broth, lemon juice, and garlic and simmer 5 minutes.
4

Stir in cheeses and let cook until melty, then add lemon slices and cooked linguine.
5

Top with sliced chicken and garnish with more Parmesan and parsley.