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Lemon Butter Asparagus Pasta with Grilled Herb Chicken

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Lemon, butter, and asparagus are an excellent pairing.  When added to some pasta and turned into a sauce you get a very light and easy weeknight meal.  I topped this pasta dish with a quick herb seasoned chicken that I grilled to add another flavor and texture.

To make the chicken I allowed it to marinate for a short amount of time in an herb and oil mixture then grilled it.  The marinade gives the chicken a subtle herb flavor without overpowering the flavor from the grill.

The sauce for the pasta is made by first reducing the lemon juice and wine then adding in the asparagus to the reduced liquid.  This helps prevent the asparagus from becoming overcooked while taking on some of the flavors of the lemon.  Everything then comes together with the addition of the pasta water to smooth out and bind the sauce to the pasta.

Overall this recipe is a very quick and easy recipe that is great for any occasion.

Lemon Butter Asparagus Pasta with Grilled Herb Chicken
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Lemon Butter Asparagus Pasta with Grilled Herb Chicken

Recipe by The Bored Foodie Course: MainCuisine: ItalianDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

20

minutes
Total time

50

minutes

Ingredients

  • Pasta

  • 1 lb 1 Fettuccini Noodles

  • 1 lb 1 Asparagus (Cut into 2' pieces)

  • 2 2 Lemons (Both Juiced, Zest From 1)

  • 1 Large 1 Shallot (Minced)

  • 1 C 1 Pinot Grigio Wine

  • 1/2 lb 1/2 Butter (1 Stick)

  • 1/4 Cup 1/4 Pasta Water (Set Aside from cooking noodles)

  • 1/4 C 1/4 Chicken Stock

  • 1/4 C 1/4 Fresh Shred Parmesan Cheese

  • 4 Cloves 4 Garlic (Minced)

  • 1/4 t 1/4 Red Pepper Flakes

  • Salt and Pepper

  • Herb Chicken

  • 1 lb 1 Boneless Skinless Chicken breast

  • 1 T 1 Olive Oil

  • 1/4 t 1/4 Garlic Powder

  • 1 t 1 Poultry Seasoning

  • 1/4 t 1/4 Paprika

  • 1 t 1 Fresh Thyme Leaves

  • Salt and Pepper

Directions

  • Combine all chicken seasonings in a bowl and thoroughly coat chicken breast. Allow to marinate for at least 30 min.
  • Start grill and start water for noodles (follow package instructions).  When Grill is hot start to cook chicken.  Cook chicken to 165 then set aside to rest.  You will need to slice this when the pasta is finished.
  • When chicken is cooked and resting, in a large frypan add butter, Juice from the 2 lemons, Pinot Grigio, chicken stock, minced garlic, and minced shallot.  Bring to a boil, then turn heat to medium, and allow to reduce by 1/2.
  • Start pasta in boiling water. At same time add chopped asparagus to the reduced liquid and cover for 5 min.
  • Cook noodles to al dente, then using tongs transfer noodles to pan with the asparagus. Add 1/2C of the pasta water and the 1/4C of parmesan cheese.  Stir until a sauce is formed and noodles are coated, you can add in more pasta water 1/4C at a time if the sauce is too thick
  • Add pasta to a bowl and top with the sliced grilled chicken and some fresh basil.

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