Lemon Garlic Chicken Pasta with Asparagus
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 1 box (13 oz.) whole wheat penne pasta (you could use any variety of pasta that you like)
  • 1 tbsp. extra virgin olive oil
  • 1 lb. boneless, skinless chicken breasts, chopped into bite-size pieces
  • 1 large, yellow onion, chopped
  • 3-4 cloves garlic, minced or pressed
  • Zest and juice of two lemons
  • 1 lb. fresh asparagus, woody ends removed and chopped in half (or other green vegetable that you like)
  • ½ cup grated parmesan cheese
  • sea salt and fresh ground pepper, to taste
  • 1 tsp. crushed red pepper flake (optional)
Instructions
  1. Cook pasta according to package instructions to al dente, reserving 1 cup of the starchy cooking water. Drain, return to hot pot and keep warm.
  2. Heat olive oil in a large skillet over medium-high heat.
  3. Once hot, add chicken to the pan and sauté for 4-5 minutes or until browned on all sides.
  4. Add onion and garlic to the pan and sauté for 2-3 minutes or until the onion softens and begins to turn translucent.
  5. Add the zest and juice of the lemons to the pan, then asparagus pieces and cover. Cook for 2 minutes or until the asparagus is bright green and crisp-tender.
  6. Add chicken/asparagus mixture, starchy cooking water, parmesan cheese, salt, pepper and red pepper flake (if using) to cooked pasta and stir to combine.
  7. Enjoy!
Recipe by Becky's Best Bites at https://beckysbestbites.com/lemon-garlic-chicken-pasta-asparagus/