A bright and fresh grilled chicken and asparagus pasta in a creamy lemon and artichoke sauce!
Today I have a fresh and summery Creamy Lemon Grilled Chicken, Asparagus and Artichoke Pasta! The idea for this pasta came from the flavours of my favourite snack, spinach and artichoke dip, and I was thinking that it would be nice to take a summery twist where the spinach was replaced with asparagus. Things kind of flowed from there, I wanted to use the flavours in a dinner so I went with a pasta and since it’s summer I decided to grill the asparagus, because out door cooking is always fun, and since I had the grill on anyways why not grill up some chicken? The dip flavours come from using cream cheese to make the sauce along with plenty of parmesan! To brighten things up I add lemon and parsley making this one really summery dish! This creamy lemon grilled chicken, asparagus and artichoke pasta is just packed with the flavours of spinach and artichoke dip and the summery twist with the asparagus and lemon is simply amazing!
ingredients
1/2 pound boneless and skinless chicken breast
salt and pepper to taste
1 pound asparagus, washed and trimmed
salt and pepper to taste
1 tablespoon oil
8 ounce fettuccine (gluten-free for gluten-free)
1 tablespoon butter
2 cloves garlic, chopped
4 ounces cream cheese (reduced fat), room temperature, cubed
1/2 cup parmigiano reggiano (parmesan), grated
1 cup milk (or broth or pasta water)
1 (14 ounce) can artichoke hearts, coarsely chopped
1 lemon, juice and zest
2 tablespoons parsley, chopped
salt and pepper to taste
directions
Season the chicken with salt and pepper and grill over medium-high heat until cooked, about 3-5 minutes per side before setting aside.
Toss the asparagus spears in the oil, salt and pepper and grill over medium-high heat until crisp-tender and slightly charred before setting aside to cool and slicing into bite sized pieces.
Meanwhile, cook the pasta as directed on the package.
Meanwhile melt the butter in a pan over medium heat, add the garlic and cook until fragrant, about a minute.
Add the cream cheese and let it melt before mixing in the parmesan, milk and artichokes and cooking until all of the cheese has melted.
Mix in the pasta, lemon juice and zest, parsley, season with salt and pepper to taste and enjoy!
Option: For One-Pan: Make this a one-pan meal by pan searing the chicken and asparagus and adding 1 1/4 cups water or chicken broth or milk with 8 ounces of pasta or 1 cup rice along with the other ingredients in step 5, covering and simmering until the pasta or rice is cooked, about 12 minutes for pasta or 20 minutes for the rice.
Option: Add red pepper flakes to taste with the garlic for some heat!
Nutrition Facts: Calories 462, Fat 14.9g (Saturated 7.2g, Trans 0), Cholesterol 105mg, Sodium 373mg, Carbs 55.4g (Fiber 11.3g, Sugars 7.3g), Protein 33.2g
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