Lemon Chicken & Asparagus Pasta

A fresh and zesty pasta dish featuring lemony chicken, crisp asparagus, and sweet bell pepper tossed with butter and herbs for a bright, satisfying dinner.

Recipe Information

Total Time:

Yield:

4 servings

Ingredients

2 tablespoons olive oil

¼ cup butter, divided

4 skinless, boneless chicken breasts

Salt, to taste

Freshly ground black pepper, to taste

½ cup chicken stock

4 teaspoons grated lemon zest (zest of 2 lemons)

6 tablespoons lemon juice (juice of 2 lemons)

2 tablespoons minced garlic

4 sprigs fresh rosemary

1 (16-ounce) package bow-tie pasta

1 bunch asparagus, woody ends removed

1 large yellow bell pepper, seeded

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Directions

In a large skillet, heat olive oil and 2 tablespoons of the butter over medium heat. Season chicken breasts with salt and pepper. Add chicken to skillet. Cover and cook for 8 to 10 minutes per side or until golden brown.
Add stock, lemon zest, lemon juice and garlic. Top each chicken breast with a sprig of rosemary. Simmer, uncovered, about 10 minutes or until liquid is reduced by half.
Meanwhile, prepare pasta according to package directions until al dente.
Cut asparagus into 3-inch pieces. Slice bell pepper into strips. During last 3 minutes of cooking pasta, add asparagus and pepper strips to boiling water. Drain. Add remaining 2 tablespoons butter and stir until melted.
Transfer to a large platter or bowl. Top with chicken breasts and serve.