Lemon Herb Chicken Pasta with Asparagus

Lemon Herb Chicken Pasta with Asparagus ingredients

• 12 oz spaghetti or linguine
• 1.5 lbs boneless, skinless chicken breasts
• 1 bunch (about 1 lb) asparagus, tough ends trimmed, cut into 1-inch pieces
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 1 large lemon, zest and juice
• 1/2 cup dry white wine or chicken broth
• 1/4 cup fresh parsley, chopped
• 1 tbsp fresh oregano, chopped (or 1 tsp dried)
• optional Parmesan cheese, grated (for serving)
• to taste salt
• to taste black pepper

How to make Lemon Herb Chicken Pasta with Asparagus

1. Bring a large pot of salted water to a rolling boil over high heat. Add the 12 ounces of spaghetti and cook according to package directions until al dente, typically 8-10 minutes. Before draining, reserve 1 cup of the starchy pasta water.
2. While the pasta cooks, pat the 1.5 pounds of chicken breasts dry with paper towels and season generously with salt and black pepper. Slice each chicken breast horizontally into two thinner cutlets, or cut into 1-inch cubes if preferred.
3. Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken and cook for 4-6 minutes per side (for cutlets) or until cooked through and golden brown. Remove the cooked chicken from the skillet and set aside on a cutting board to rest, then slice or dice it.
4. Reduce the heat to medium-low and add another 1 tablespoon of olive oil to the same skillet. Add the 1 bunch of 1-inch cut asparagus pieces and sauté for 3-5 minutes until tender-crisp and bright green. Remove the asparagus and set aside with the chicken.
5. Add the final 1 tablespoon of olive oil to the skillet, then stir in the 4 cloves of minced garlic. Cook for 1 minute until fragrant, taking care not to burn it. Add the 1/2 cup of dry white wine or chicken broth and the zest of 1 large lemon, scraping up any browned bits from the bottom of the pan. Simmer for 2 minutes to slightly reduce the liquid.
6. Stir in the juice of 1 large lemon, 1/4 cup of chopped fresh parsley, and 1 tablespoon of chopped fresh oregano (or 1 teaspoon dried). Season the sauce with salt and black pepper to taste.
7. Return the cooked chicken and asparagus to the skillet with the sauce. Add the drained spaghetti and toss everything together to coat the pasta evenly. If the sauce seems too dry or thick, add a splash or two of the reserved pasta water until it reaches your desired consistency.
8. Serve immediately, garnished with extra fresh parsley and grated Parmesan cheese if desired.

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