Yield: 2 Servings

Adapted from: Dinner at the Zoo

This recipe for lemon asparagus pasta combines tender asparagus and grilled chicken with pasta in a lemon cream sauce.

• 12oz boneless, skinless chicken breasts, cut into strips
• 9-12oz asparagus, ends removed, cut into pieces
• 6oz of linguine pasta (spaghetti or fettuccine will also work)
• ⅓cup heavy cream
• 1TBS of butter
• salt and pepper to taste
• ½TBS lemon zest
• ½TBS lemon juice
• ¼cup finely shredded parmesan cheese

Optional garnishes:

• Lemon slices and chopped parsley

Cook the pasta in salted water according to package instructions. Add the asparagus to the pot during the last 3 minutes of cooking time.

Reserve ½ cup of the pasta cooking water. Drain the remaining water.

While the pasta is cooking, slice the chicken into bite-sized pieces and season with salt and pepper. Heat a 10-inch skillet over medium-high heat. Add some olive oil and the chicken slices. Sauté until cooked through.

In small pot, combine the heavy cream, butter and ¼ tsp salt and pinch of pepper over medium-high heat. Bring to a simmer and cook, stirring, until thick enough to coat a spoon, about 4 minutes. Remove from the heat and stir in the lemon zest and juice.

Place the pasta and asparagus back into the pot you cooked it in along with the chicken.

Pour the cream sauce over the pasta mixture and toss to coat evenly, adding pasta water if needed to thin the sauce.

Stir in the parmesan cheese.

Taste and adjust seasoning.

Garnish with chopped parsley and lemon slices if desired.