Pasta with Lemony Chicken and Asparagus ~ Rachel

Last night I made an awesome (and easy) pasta recipe that I got from the April/May 2008 issue of Cook’s Country magazine. Below is my version of it. For those of you counting points, each serving is 15 points. It’s a large and filling serving but if you wanted to lower the amount of points, you can drastically decrease the amount of extra virgin olive oil you use and/or the amount of Parmesan cheese. You could also use more asparagus than the recipe calls for to bulk it up!

Pasta with Lemony Chicken and Asparagus

Serves 4

1.5 pounds of boneless, skinless chicken breasts, cut crosswise into 1/4″ thick slices

Salt and pepper

2 Tbsp extra virgin olive oil

1 pound asparagus, trimmed and cut into 1″ pieces

8 garlic cloves, minced

1/2lb pasta: The original recipe calls for campanelle or penne but I used orecchiette

1/4 cup juice from 2 lemons

1 cup shredded Parmesan cheese

1/4 cup chopped parsley (I left this out)

(1) Cook pasta according to directions, making sure to salt your water once it boils.Reserve about 1/2 cup of pasta cooking water.

(2) Pat chicken dry with paper towel and season with the salt and pepper.

(3) Heat 1 Tbsp olive oil in large skillet over medium heat. Add chicken and cook until golden. Remove chicken to a bowl and cover to keep warm.

(4) Add remaining 1 Tbsp olive oil and asparagus to the skillet and cook until tender, about 5 minutes. Add garlic and cook about 30 seconds. Transfer to bowl with chicken to keep warm.

(5) Combine pasta, chicken mixture, lemon juice, cheese and parsley in the big bowl, adding in reserved pasta cooking water as needed. (I actually didn’t use any reserve cooking water)

Bon appetite!

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