Creamy Lemon Grilled Chicken, Asparagus and Artichoke Pasta

Creamy Lemon Grilled Chicken, Asparagus and Artichoke Pasta requires about 30 minutes from start to finish. This recipe serves 4 and costs $3.22 per serving. This main course has 658 calories, 32g of protein, and 34g of fat per serving. This recipe is liked by 3625 foodies and cooks. This recipe from Closet Cooking requires parsley, fettuccine, butter, and skinless boneless chicken breast. It can be enjoyed any time, but it is especially good for The Fourth Of July. With a spoonacular score of 94%, this dish is excellent. Similar recipes include One-Pan Creamy Lemon Pasta with Chicken and Asparagus, Creamy Lemon Rosemary Pasta with Chicken, Asparagus & Spinach, and Creamy Lemon and Asparagus Pasta.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 20 minutes

 

Ingredients:

1 (14 ounce) can artichoke hearts, coarsely chopped

1 pound asparagus, washed and trimmed

1 tablespoon butter

4 ounces cream cheese (reduced fat), room temperature, cubed

8 ounce fettuccine (gluten-free for gluten-free)

2 cloves garlic, chopped

1 lemon, juice and zest

1 cup milk (or broth or pasta water)

1 tablespoon oil

1/2 cup parmigiano reggiano (parmesan), grated

2 tablespoons parsley, chopped

salt and pepper to taste

1/2 pound boneless and skinless chicken breast

Equipment:

grill

frying pan

Cooking instruction summary:

Season the chicken with salt and pepper and grill over medium-high heat until cooked, about 3-5 minutes per side before setting aside.Toss the asparagus spears in the oil, salt and pepper and grill over medium-high heat until crisp-tender and slightly charred before setting aside to cool and slicing into bite sized pieces.Meanwhile, cook the pasta as directed on the package.Meanwhile melt the butter in a pan over medium heat, add the garlic and cook until fragrant, about a minute.Add the cream cheese and let it melt before mixing in the parmesan, milk and artichokes and cooking until all of the cheese has melted.Mix in the lemon juice and zest, parsley, season with salt and pepper to taste and enjoy!

 

Step by step:


1. Season the chicken with salt and pepper and grill over medium-high heat until cooked, about 3-5 minutes per side before setting aside.Toss the asparagus spears in the oil, salt and pepper and grill over medium-high heat until crisp-tender and slightly charred before setting aside to cool and slicing into bite sized pieces.Meanwhile, cook the pasta as directed on the package.Meanwhile melt the butter in a pan over medium heat, add the garlic and cook until fragrant, about a minute.

2. Add the cream cheese and let it melt before mixing in the parmesan, milk and artichokes and cooking until all of the cheese has melted.

3. Mix in the lemon juice and zest, parsley, season with salt and pepper to taste and enjoy!


Nutrition Information:

Quickview
657k Calories
31g Protein
34g Total Fat
55g Carbs
26% Health Score
Limit These
Calories
657k
33%

Fat
34g
53%

  Saturated Fat
12g
80%

Carbohydrates
55g
18%

  Sugar
8g
9%

Cholesterol
137mg
46%

Sodium
994mg
43%

Get Enough Of These
Protein
31g
64%

Selenium
71µg
102%

Vitamin K
84µg
80%

Vitamin A
2735IU
55%

Phosphorus
487mg
49%

Vitamin B3
8mg
42%

Vitamin C
33mg
41%

Vitamin B6
0.72mg
36%

Manganese
0.71mg
36%

Calcium
321mg
32%

Iron
4mg
27%

Vitamin B2
0.45mg
27%

Fiber
6g
25%

Vitamin B1
0.34mg
23%

Folate
89µg
22%

Copper
0.43mg
22%

Vitamin B5
2mg
21%

Potassium
734mg
21%

Magnesium
79mg
20%

Zinc
2mg
19%

Vitamin E
2mg
16%

Vitamin B12
0.78µg
13%

Vitamin D
1µg
9%

covered percent of daily need
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