Chicken Asparagus Linguine
In the mood for some pasta? Try this linguine dish. It’s a classic and easy to make.
Makes
Serving size
Ingredients
6 ounces linguini, dry
1 tablespoon olive oil
1 tablespoon and 2 teaspoons unsalted butter, divided
½ cup onion, cut in half and sliced thin
2 cloves of garlic, minced (2 teaspoons)
½ pound chicken breasts, diced
½ pound fresh asparagus, cut into ½-inch pieces (should equal 4 ounces after trimming and cutting)
2 tablespoons white wine
1 tablespoon lemon juice
1 tablespoon fresh lemon zest
2 tablespoons Parmesan cheese, grated
2 tablespoons fresh parsley, chopped
Special Equipment
Cooking thermometer
Instructions
- Cook linguini according to package instructions. If done early, toss with 1 teaspoon of oil and set aside.
- In a pan over medium-high heat, melt the oil and 1 tablespoon of butter together. Add the onions and cook for about 3 minutes until starting to soften.
- Add the garlic and cook 1 minute.
- Add the chicken, asparagus, and wine.
- Reduce heat to medium, stir to mix well. Cover and cook 4 to 5 minutes until chicken is 165°F and asparagus is tender crisp (can be pierced with a fork with slight resistance).
- Remove from heat and add the lemon juice and zest, and remaining butter. Stir until butter is melted.
- Combine with the noodles and divide between 4 bowls.
- Sprinkle each bowl with ½ tablespoon of parmesan and ½ tablespoon parsley.
Cooking Tip
Chicken or vegetable broth can be substituted for white cooking wine.
Recipe contributed by Satellite Healthcare
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