Lemon Asparagus Spaghetti With Basil Chicken Recipes

LEMON GARLIC CHICKEN ASPARAGUS PASTA

Steps:

• In a large pot bring water to a boil and add the pasta. Cook according to package directions. Drain and set aside.
• While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the chicken and season with salt, black pepper and oregano. Cook for 5 minutes, stirring occasionally until browned and cooked through. Add 1 teaspoon minced garlic and cook for another minute, until fragrant. Transfer to plate and set aside.
• Add butter to the same skillet and melt over medium high heat. Add remaining minced garlic and asparagus and saute for 1 minute, until just starting to turn bright green. Whisk in the cream, lemon juice, lemon zest, garlic powder, oregano, parmesan and mozarella cheese. Allow the sauce to thicken and cheese to melt. Add the drained pasta and chicken back into the skillet. Season with salt and black pepper to taste (I used about 1 1/2 teaspoons salt + 1/2 teaspoon black pepper). Toss to coat well until everything is heated through.
• Serve hot and sprinkle with more parmesan cheese, chopped parsley, and lemon slices, if desired.

THE BEST ASPARAGUS LEMON PASTA

Steps:

• Cut the asparagus into 1/2 inch slices on the diagonal, or just into 3 pieces.
• In a steamer set over boiling water steam asparagus, covered, until crisp-tender, about 3 minutes.Drain and rinse under cold water to stop cooking. set aside.
• In a 6-quart kettle bring 5 quarts salted water to a boil for pasta.
• In a deep 12-inch skillet heat butter and cream over moderately low heat until butter is melted and stir in zest, lemon juice, and salt. Remove skillet from heat and keep sauce warm, covered.
• Add pasta to boiling water and boil, stirring occasionally, until al dente. Ladle 1/4 cup pasta water into sauce and drain pasta in colander.
• Immediately add pasta and asparagus to sauce and cook over moderate heat, tossing, 1 minute, or until heated through. Add basil and salt and pepper to taste and toss well.
• Sprinkle pasta with a little Parmesan and serve more Parmesan on the side.

LEMON CHICKEN PASTA

Steps:

• Pound chicken breasts with a meat mallet to 1/4-in. thickness. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place flour in a shallow bowl. Dip chicken in flour to coat both sides; shake off excess., Cook pasta according to package directions for al dente. Meanwhile, in a large skillet, heat 2 tablespoons oil over medium heat. Add chicken; cook 2-3 minutes on each side or until no longer pink. Remove and keep warm., In same pan, heat remaining oil over medium heat; add garlic. Cook and stir 30-60 seconds or until garlic is lightly browned. Add wine to pan; increase heat to medium-high. Cook, stirring to loosen browned bits from pan, until liquid is reduced by half. Stir in lemon juice., Drain pasta, reserving 1/2 cup pasta water; place in a large bowl. Add cheese, 1/3 cup parsley, half of the garlic mixture, and remaining salt and pepper; toss to combine, adding enough reserved pasta water to moisten pasta. Serve with chicken. Drizzle with remaining garlic mixture; sprinkle with remaining parsley. If desired, serve with lemon wedges.

LEMON-BASIL CHICKEN-PASTA SALAD

Steps:

• Fill a 4-quart Dutch oven about half full of water. Add 1/2 teaspoon salt if desired. Cover with lid; heat over high heat until water is boiling rapidly. Add the pasta. Heat to boiling again. Boil uncovered 9 to 11 minutes, stirring frequently, until tender but not mushy. While water is heating and pasta is cooking, continue with recipe.
• Break off and discard the tough ends of the asparagus stalks where they snap easily; wash asparagus. Cut asparagus into 1-inch pieces to measure 2 cups. Add asparagus to the pasta during the last 2 to 3 minutes of cooking.
• Peel and finely chop the garlic. Cut the chicken into 1/2-inch cubes to measure about 2 cups. Tear the basil leaves lengthwise into narrow strips.
• Place strainer or colander in the sink. Pour pasta and asparagus in the strainer to drain. Rinse with cold water; drain.
• In a large glass or plastic bowl, toss pasta, asparagus and chicken. Stir in garlic, basil, cheese, oil and lemon peel. Cover with plastic wrap; refrigerate 1 to 2 hours or until chilled.

CHICKEN ASPARAGUS PASTA

Steps:

• Place asparagus in an ungreased 2-qt. baking dish; drizzle with 2 teaspoons oil and sprinkle with salt and pepper. Bake, uncovered, at 400° for 10-12 minutes or until tender, stirring occasionally. , Meanwhile, cook fettuccine according to package directions. In a large skillet over medium heat, cook chicken and garlic in remaining oil until chicken is no longer pink., Stir in the lemon juice, zest and butter; heat through. Remove from the heat. Drain fettuccine; toss with chicken mixture and asparagus. Sprinkle with cheese.