1 pound of boneless, skinless chicken breasts, grilled and cut into strips
1 pound of asparagus, ends removed, cut into 1 inch pieces
10 ounces of linguine pasta (spaghetti or fettuccine will also work)
¾ cup heavy cream
2 tablespoons of butter
salt and pepper to taste
1 tablespoon lemon zest
1 tablespoon lemon juice
⅓ cup finely shredded parmesan cheese
Optional garnishes: Lemon slices and ¼ cup chopped parsley
- Cook the pasta in salted water according to package instructions. Add the asparagus to the pot during the last 3 minutes of cooking time.
- Reserve 1/4 cup of pasta cooking liquid.
- Get full recipe >> Lemon Asparagus Pasta @ dinneratthezoo.com