I made this recipe a lot sophomore year of college. It was easy to make on limited counter surfaces and provided plenty of leftovers to heat on the go. The pasta dish needed to take a two-year hiatus before I felt ready to eat it again. However, it’s just as delicious as I remember.

Pasta with Lemony Chicken and Asparagus

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4 boneless, skinless chicken breasts (about 1.5 lbs), cut crosswise into 1/4-inch-thick slices

salt and pepper

4 tablespoons unsalted butter

1 pound asparagus, trimmed and cut into 1-inch pieces

4 garlic cloves, minced

1/2 pound farfalle or other pasta

1/4 cup juice from 2 lemons

1 cup grated Parmesan cheese

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Bring water to boil for pasta in large pot. Pat chicken dry with paper towels and season with salt and pepper. Melt 1 tablespoon butter in large nonstick skillet over medium heat. Cook half of chicken under golden, 1 to 2 minutes per side. Transfer to bowl. Repeat with additional 1 tablespoon butter and remaining chicken.

Add additional 1 tablespoon butter and asparagus to empty skillet and cook until asparagus is tender, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Transfer to bowl with chicken and cover to keep warm.

Cook pasta until al dente. Reserve 1/2 cup cooking water. Drain pasta and return to pot. Add remaining butter, chicken, asparagus, lemon juice, and cheese to pot and toss to combine, adding reserved pasta water as needed. Season with salt and pepper. Serve.

Serves 4

Adapted from: Cook’s Country April/May 2008

Are there any foods you’ve overindulged in and therefore needed a brief hiatus from?

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