This Lemony Angel Hair Pasta with Chicken and Asparagus was so quick to make and definitely tasty! Ted’s comment was ” This is a real winner!” I have to say I second that is was off the chain good! Simple, wholesome ingredients and a speedy cook time make this dish a go-to weeknight comfort meal. You can customize this recipe using whatever ingredients you have on hand; broccoli makes a fine substitute for the asparagus, or you can omit the chicken and chicken broth and add mushrooms, fresh grated Parmesan and vegetable broth to make it vegetarian.
Serves 4 25 minutes to make
- 4 oz whole-grain angel-hair pasta, broken in half
- 12 oz boneless, skinless chicken breast cutlets, sliced into 12 strips
- 3 tbsp fresh lemon juice
- 1 bunch asparagus (about 1 lb), trimmed and cut diagonally into 1 1/2-inch lengths
- 1/2 cup chopped fresh mint, divided
- 1/4 tsp sea salt (TRY: Bob’s Red Mill Sea Salt)
- 1/8 tsp ground black pepper
- 2 tsp olive oil
- 1/2 cup low-sodium chicken broth
- 2 tbsp cold organic unsalted butter, cubed
- Cook pasta al dente according to package directions. Reserving ½ cup of the cooking liquid, drain pasta.
- Meanwhile, season chicken with salt and pepper. In a large skillet, heat oil on medium. Add chicken and cook, turning once, until golden, 4 to 6 minutes.
- Stir in pasta, broth, lemon juice and butter and bring to a simmer. Add asparagus and cook, stirring, until asparagus is tender-crisp and chicken is no longer pink inside, 1 to 2 minutes. Stir in ¼ cup mint and enough of the reserved cooking liquid to make a thin sauce. Sprinkle with remaining ¼ cup mint.
Nutrients per serving (1/4 of recipe): calories 303, total fat: 11.5 g, sat. fat: 5 g, monounsaturated fat: 4 g, polyunsaturated fat: 1 g, carbs: 26 g, fiber: 4.5 g, sugars: 2 g, protein: 25 g, sodium: 184 mg, cholesterol: 77 mg
Original recipe from clean eating magazine