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:
covered percent of daily need
