Lemon Asparagus and Chicken Pasta

Ingredients:

• 8 oz (225g) pasta (like linguine or fettuccine)

• 2 boneless, skinless chicken breasts, cut into bite-sized pieces

• Salt and pepper, to taste

• 1 bunch asparagus, trimmed and cut into 1-inch pieces

• 2 cloves garlic, minced

• Zest and juice of 1 lemon

• 1/2 cup (120ml) chicken broth

• 1/2 cup (120ml) heavy cream (optional for a creamier sauce)

• 1/4 cup (60ml) grated Parmesan cheese

• Fresh parsley, chopped, for garnish

• Olive oil for cooking

Instructions:

1. Cook the Pasta:

   • Cook pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.

2. Prepare the Chicken and Asparagus:

   • Season chicken pieces with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 5-6 minutes. Remove chicken from the skillet and set aside.

3. Cook the Asparagus and Garlic:

   • In the same skillet, add a bit more olive oil if needed. Add asparagus pieces and minced garlic. Cook for about 4-5 minutes until asparagus is tender-crisp.

4. Make the Sauce:

   • Stir in lemon zest and juice, chicken broth, and heavy cream (if using). Bring to a simmer and let cook for 2-3 minutes until slightly thickened.

5. Combine Everything:

   • Add cooked pasta and chicken back into the skillet. Toss everything together until well combined and heated through. If the sauce is too thick, you can add a bit more chicken broth or pasta cooking water.

6. Finish and Serve:

   • Stir in grated Parmesan cheese. Taste and adjust seasoning with salt and pepper if needed. Garnish with chopped parsley before serving.

7. Enjoy:

   • Serve the lemon asparagus and chicken pasta hot, garnished with extra Parmesan cheese and parsley if desired.

This dish pairs wonderfully with a crisp white wine and makes for a delightful meal any time of the year!