Chicken, Asparagus and Lemon Penne Pasta

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A quick and easy creamy chicken pasta with a zingy lemon twist to feed the family. Perfect for cold winter nights.
Main Course
4
10 mins
20 mins
30 mins
Main Course
4
10 mins
20 mins
30 mins

Ingredients

\2 chicken breast, cut into bite-sized pieces
\1 onion, small, diced
\2 large cloves of garlic, finely diced
\350 grams of penne pasta
\500 grams of asparagus, woody end trimmed off
\¾ cup of cream
\1 lemon, zested
\1 cup of parmesan cheese, finely grated
\olive oil, for sautéing
\sea salt
\black pepper, cracked

Instructions

  1. Heat a generous glug of oil in a sauté pan over a medium heat. Cook the onion and garlic for 5 minutes until the onion is tender.
  2. Season the chicken pieces and cook in 2 batches until no longer pink in the middle. Try not to overcook. Return all the chicken to the pan along with the lemon zest.
  3. Meanwhile, add the pasta to a large pot of boiling water. Cook until tender. Don’t overcook or the pasta will fall apart as you toss it with the other ingredients.
  4. Cut the asparagus in half so you have shorter pieces and add to the pasta pot in the last minute of cooking. Drain well and add to the pan with the chicken. Add the cream and toss well. Cook for a minute or so until hot.
  5. Remove from the heat, add the parmesan and season to taste. Serve immediately.

Notes

Serve with a scattering of fresh parsley if you like. Use gluten-free pasta to make this dish gluten-free.  Recipe credit: Brinks

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