Lemon Asparagus Chicken Linguine for an Italian Feast

Today is our last day in Florence. I’ll be sharing the beauty of our Northwest Adventure soon. I promise. In the meantime, let’s enjoy a beautiful meal together, shall we?

It is amazing how much food can be produced with just a few solid ingredients – asparagus, chicken and linguine. Everything else is all about the seasonings and the sauce. When I made this delicious meal for my guys, we ended up with leftovers for a week! Yeah, it was super delicious. Yeah, a real meal for a crowd. And yeah, we loved it. Hope you enjoy the lemony goodness, too.

Lemon Asparagus Chicken Linguine
1 Shallot, minced
3 Cloves Garlic, minced
1 lb Asparagus Stalks
Kosher Salt to taste
1 lb. Linguine
1 tablespoon extra virgin Olive Oil
2 large boneless skinless Chicken Breasts
Freshly ground Black Pepper to taste
2 teaspoons Italian Seasoning
2 tablespoons Butter
3/4 cup Heavy Cream
1/2 cup Chicken Stock
1 lemon, Juiced
3/4 cup Mozzarella Cheese, shredded
1/2 cup freshly grated Parmesan Cheese, plus more for garnish
Freshly chopped Parsley, for garnish
1 Lemon, sliced into half moons

Peel and dice finely dice the small onion and garlic cloves. Set aside until ready to use.

Trim asparagus stalks, discard woody ends. Cut stalks into thirds and set aside.

Bring a large pot of salted water to a full boil. Cook pasta according to package directions until al dente. Drain and return to pot to keep warm.

While the pasta is cooking, heat oil in a skillet over medium heat. Season chicken breast with salt, pepper and Italian Seasoning. Cook the breast in the heated oil until golden and no longer pink, 8 minutes per side. Transfer to a plate to let rest for 5 minutes, then thinly slice. Cover and hold in a warm oven.

To now empty skillet, melt butter over medium heat. Add red onion and asparagus and season with salt and pepper. Cook until tender, about 5 minutes.

Add heavy cream, chicken stock, and garlic. Stir to blend. Squeeze the juice of 1 lemon into the sauce and let simmer 5 minutes.

While the sauce is simmering, slice remaining lemon in half lengthwise. Cut into half-moon slices and set aside.

Stir in cheeses and let cook until cheeses begins to melt. Add cooked linguine. Blend pasta into the sauce. Add lemon slices and let warm through.

Transfer to a large serving platter. Top with sliced chicken and garnish with more Parmesan and parsley as desired.

Serve with a nice Italian salad and some warm garlic bread for a delicious meal.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

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