Chicken and Asparagus Pasta

with Lemon Pesto Cream Sauce

A light but super-tasty pasta dish, with fresh asparagus cooked in broth with sauteed garlic and seasoned chicken.

Nutrition Per Portion

  • 870 Calories |
  • 76.3g Carbohydrates |
  • 42.4g Fat |
  • 4.2g Fibre |
  • 45.1g Protein |
  • 6g Sugar
  • 0.0 min

    Bring a saucepan of salted water to the boil.

  • 0.5 min

    Finely chop the garlic and basil.

  • 2.0 min

    Shave the parmesan, using a peeler.

  • 3.0 min

    Zest and juice the lemon around 1/2 lemon per person.

  • 4.0 min

    Chop the chicken into strips.

  • 6.0 min

    Add the pasta and cook until al dente (8-9 mins).

  • 6.5 min

    Add the olive oil in a frying pan and heat over medium heat.

  • 7.5 min

    Add the chicken and cook through.

  • 10.0 min

    Add the garlic, asparagus and butter and cook until tender.

  • 13.0 min

    Drain the pasta.

  • 13.5 min

    Add the pasta to the chicken and asparagus.

  • 14.0 min

    Add the cream, lemon juice, lemon zest and pesto; stir until well combined.

  • 16.0 min

    Season with salt and pepper.

  • 17.0 min

    Stir in the basil.

  • 17.5 min

    Distribute among serving plates.

  • 19.0 min

    Garnish with parmesan.

  • Ingredients

    Chicken Breast, sliced

    Olive Oil

    Fresh Basil, finely chopped

    Parmesan Cheese, shaved

    Basil Pesto

    Cream

    Butter

    Garlic, finely chopped

    Lemon, juiced and zested

    Baby Asparagus

    Penne Pasta

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