Healthy Asparagus Chicken Pasta Recipe, with Lemon, Gluten Free Option
Sauteed Chicken Breast with Lemon Parsley, Asparagus and Gluten Free Pasta
Servings: 4
Ingredients
- 1/2 pound angel hair pasta or spaghetti.I used this gluten free.
- 1 pound of fresh asparagus
- 2 boneless chicken breasts
- 3 tablespoons butter
- 1 tablespoon olive oil
- salt
- pepper
- juice of one lemon
- 4 tablespoons white wine optional
- 6 tablespoons chopped parsley
- lemon slices for garnish
- Pecorino Romano Cheese or Parmigiano Reggiano for serving.
Instructions
- Cook pasta according to directions. You can use either gluten free or regular pasta.
- While cooking pasta, boil asparagus for about 3 to 5 minutes. Drain set aside. (see notes)
- Heat oil and butter in skillet on medium high. When the oil/butter is hot, add chicken filets and cook for one minute each side. Remove to warming plate, season with salt and pepper. You will be cooking through later.
- Deglaze pan. Important: Have a lid ready to put over pan. Acid hitting the grease can cause an eruption.Add in lemon juice, white wine, lower heat, simmer for a minute while scraping bits of pan.
- Add half of parsley, and remaining butter to pan. Add chicken back in to finish cooking.
- Remove Chicken. Add pasta to the pan and toss.
- Cut asparagus into 3-4 inch slices. Cut chicken crosswise into one inch slices.
- Put pasta in large bowl. Add apsaragus and chicken.
- Sprinkle more parsley.
- Add lemon slices for garnish.
- Serve with a pecorino romano cheese.
Notes
To save pots, I removed the pasta from the pot, leaving the water and cooked the pasta in the pasta water. First, reserve 1 cup pasta water to be used for the sauce.