What a huge win for week night dinners. This recipe was so easy and SO GOOD. I took a few recipes and came up with this and I couldn't be more happy. Light but satisfying this recipe should go into your dinner rotation starting tonight!!
Ingredients
- 16 ounces angel hair pasta
- 1 lb small or young asparagus, ends trimmed cut into 2-inch pieces
- 8 tbsp unsalted butter
- 6 cloves minced garlic
- 2-3 chicken breast, boneless
- 1 tsp kosher salt
- 1 cup good white wine
- 1/3 cup lemon juice (about 2 lemons)
- 2 tbsp fresh chopped parsley, plus more for garnish
- 2 tbsp extra virgin olive oil
- 1 tsp fresh minced dill (optional)
Instructions
- Cook the pasta according to the package directions, adding the cut asparagus during the last 2 minutes of cooking. Reserving 1 cup of cooking water, drain the pasta and asparagus. Set aside in a bowl and cover to keep warm.In a large skillet melt 2 tbsp of the butter and 1 tbsp of olive oil on medium high heat and add the chicken breast. Sauté the chicken about 5-6 minutes on each side. Once cooked set aside to cool slightly.Add garlic to the pan and sauté for a minute or two being carful not to burn the garlic. Add white wine to the pan of sauté garlic and stir, bringing the mixture to a boil, then reduce heat and simmer for 2-3 minutes. Meanwhile, on a cutting board cut the chicken or shred it and add it back to the skillet along with the asparagus. Sprinkle parsley, lemon juice, dill, and remaining 6 tbsp of butter to the skillet and stir all the ingredients together. If mixture is too thick (very slowly) add some of the pasta water from the reserve pasta cooking water.Divide into pasta bowls and top with Parmesan cheese if you desire. Can be stored in the refrigerator for up to 3 days.Happy Eating!!
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