Easy Lemon Garlic Chicken Pasta with Asparagus is a healthy, weeknight dinner recipe with fresh spring flavors for a meal that the whole family will love!
Y’all, I am just sooooo excited about our little mini getaway that we are taking this weekend!! We are taking lil man to Disney!! (shhh…don’t tell him and hopefully he doesn’t read my blog, yet 😉 It is a surprize for him) and do you want to know the best part? We aren’t having to pay a dime for it!! My husband and I are very frugal (read: cheap) and so this probably wouldn’t of happened because Disney is soooo expensive. My husband’s company Darden Restaurants is treating our little family to a magical weekend as a thank you for all of his hard work 🙂 The hubs carried out his late mentor’s charitable work with Relay for Life by providing all the food for the Survivor’s Dinner each year. This year, the hubs was the motivational speaker at the dinner and he did an amazing job!! I was quite impressed 😉
But before we leave on our little adventure, I wanted to share this weeknight winner recipe with you! I have had it in the queue for a while now and just haven’t gotten to posting it. This Lemon Garlic Chicken Pasta with Asparagus was super easy and bursting with spring flavors! It was a real crowd pleaser and even lil man approved. He didn’t eat much of the asparagus, but hey I tried. He usually isn’t a big pasta fan, but this one he gobbled right up 🙂
Whole wheat penne pasta, lean boneless skinless chicken breasts, onion, garlic, lemons and parmesan cheese is all you will need for this super simple supper! Add asparagus or any other veggie that you like (I think broccoli or green beans would be fabulous too) and dinner is served!
Here is your recipe and nutrition information for Lemon Garlic Chicken Pasta with Asparagus:
- 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)
- 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.
- Heat olive oil in a large skillet over medium-high heat.
- Once hot, add chicken to the pan and sauté for 4-5 minutes or until browned on all sides.
- Add onion and garlic to the pan and sauté for 2-3 minutes or until the onion softens and begins to turn translucent.
- 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.
- Add chicken/asparagus mixture, starchy cooking water, parmesan cheese, salt, pepper and red pepper flake (if using) to cooked pasta and stir to combine.
- Enjoy!
So easy, and so good! My family loved it, proven by wanting the leftovers!
Yay 😀 I am so glad that y’all liked it 😊 Thank you letting me know too!!