Name: Creamy Chicken and Asparagus Pasta
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Cuisine: American
Ingredients: 1 lb asparagus spears, tough ends cut off and discarded, spears cut on the diagonal in 1-inch to 1 1/2 inch pieces; 3/4 pound penne or bow tie pasta; 2 tablespoons butter; 1 pound skinless, boneless chicken breasts, trimmed of excess fat and sinews, and cut into strips 1 1/2 inches by 1/2 inch; Kosher alt and freshly ground black pepper; 3 tablespoons chopped shallots; 1/4 cup chicken broth; 3/4 cups of heavy whipping cream; 1/8 teaspoon nutmeg; 5 ounces goat cheese; 1 teaspoon lemon zest; 1 cup grated Parmesan cheese; 1/2 teaspoon dried oregano; 1/2 teaspoon dried thyme; 1 tablespoon freshly squeezed lemon juice

Creamy Chicken and Asparagus Pasta

An easy midweek meal, perfect for spring, made bright with goat cheese and lemon!

35 min total 15 min prep 20 min cook 6 504 cal

Instructions

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1 Bring a large pot of salted water (1 teaspoon salt for every quart of water) to a boil. Add the asparagus and blanch for 1 minute. Remove with a slotted spoon to a bowl and rinse with cold water to stop the cooking. Set aside
2 In the same water you used to blanch the asparagus, add the pasta and prepare according to the package instructions for al dente, while cooking the chicken. Reserve a half cup of the cooking water for adding back to the pasta if needed.
3 Heat butter in a large skillet on medium-high heat. Add the chicken strips to the pan in an even layer. Sprinkle with salt and pepper to taste. Do not stir; cook until lightly browned on one side. Add shallots, cook for a minute longer.
4 Cook, stirring, until the cheese has fully melted and incorporated into the cream. (Reserve the rest of the Parmesan to sprinkle on before serving.)
5 Let come to a simmer and simmer for a minute.
6 Sprinkle with more black pepper to taste.
7 Add as much of the reserved pasta cooking water as needed for a creamy texture for the pasta. Serve with reserved grated Parmesan.