Lemon Asparagus Chicken

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    Barbara Rexford

  • 1

    Barbara Rexford

Lemon Asparagus Chicken

With July here the asparagus in my garden are through, but I had enough to try this new recipe. If you grow asparagus, this is when you should stop harvesting it. This recipe makes a real mess of your frying pan, but it is worth the clean up.


Salt to taste

1 lb. linguine or spaghetti

1 Tbsp extra-virgin olive oil

1 lb. boneless skinless chicken breasts

Freshly ground black pepper

2 tsp Italian seasoning

2 Tbsp butter

1 small red onion, chopped

1 lb. asparagus, stalks trimmed and cut into thirds or quartered if large

3/4 c. heavy cream

1/2 c. chicken broth

Juice of 1 lemon

3 cloves garlic, minced

3/4 c. shredded mozzarella

1/2 c. freshly grated Parmesan, plus more for garnish

1 lemon, sliced

Freshly chopped parsley, for garnish


In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain and set aside in a warm bowl. While pasta is cooking, in a skillet over medium heat, heat olive oil. Add chicken and season with salt, pepper, and Italian seasoning. Cook until golden and no longer pink, eight minutes per side. Transfer to a plate to let rest, then thinly slice.

To skillet, melt butter over medium heat. Add red onion and asparagus and season with salt and pepper. Cook until tender, five minutes, then add heavy cream, chicken broth, lemon juice, and garlic and simmer five minutes. Stir in cheeses and let cook until melted, then add lemon slices and cooked linguine. Top with sliced chicken and garnish with more Parmesan and parsley.

Italian Spices recipe if you can’t find it on the shelf in the store:

1 1/2 tsp dried oregano

1 tsp dried marjoram

1 tsp dried thyme

1/2 tsp dried basil

1/2 tsp dried rosemary

1/2 tsp dried sage

— Barbara Rexford

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