Photo: Jen Causey; Food Styling: Emily Nabors Hall; Prop Styling: Audrey Davis
Active time:
30 min.
Total time:
40 min.
Yield
Serves 4 (serving size: 1 1/2 cups)

Our Chicken Asparagus Pasta celebrates spring flavors, but it still easy and comes together quickly. The creamy sauce is balanced by the lemon juice and zest, which cuts the fat and makes the dish feel a little lighter. Feel free to add other in-season produce, like chopped Brussels sprouts or garlic scapes. Plus, all those herbs and the asparagus add a freshness to the sauce. All ingredients are easy to source, but you can also utilize leftover chicken or veggies to make this even more economical.

How to Make It

Step 1

Cook fettuccine according to package directions, and drain.

Step 2

While pasta cooks, cook oil and garlic in a deep large pan over medium until garlic sizzles, 3 to 4 minutes. 

Step 3

Whisk together flour and 1/2 cup of the stock. Stir flour mixture, cream, salt, and remaining 1 1/2 cups stock into garlic. Bring to a boil, and simmer until slightly thickened, 2 to 3 minutes. Add chicken, asparagus, peas, and lemon zest. Cook until asparagus is vibrant green, about 2 minutes. Remove from heat. Add pasta, cheese, herbs, pepper, and lemon juice; toss to coat. 

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