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
Bring a saucepan of salted water to the boil.
Finely chop the garlic and basil.
Shave the parmesan, using a peeler.
Zest and juice the lemon around 1/2 lemon per person.
Chop the chicken into strips.
Add the pasta and cook until al dente (8-9 mins).
Add the olive oil in a frying pan and heat over medium heat.
Add the chicken and cook through.
Add the garlic, asparagus and butter and cook until tender.
Drain the pasta.
Add the pasta to the chicken and asparagus.
Add the cream, lemon juice, lemon zest and pesto; stir until well combined.
Season with salt and pepper.
Stir in the basil.
Distribute among serving plates.
Garnish with parmesan.
Chicken Breast, sliced
Fresh Basil, finely chopped
Parmesan Cheese, shaved
Garlic, finely chopped
Lemon, juiced and zested
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