Lemon Chicken Pasta with Asparagus
8 oz. of penne pasta
1 lb. boneless skinless chicken breasts, cut into 1 inch chunks
1 lb. asparagus, ends trimmed and cut into 2-inch piece
2 shallots, halved and sliced
1 cup heavy cream
½ cup grated Asiago cheese
⅓ cup grated parmesan cheese, plus more for garnish
3 tablespoons butter, unsalted
2 Tablespoons Italian Parsley, minced
1½ tablespoons olive oil
1 tablespoon fresh Thyme, minced
1½ tablespoons minced garlic, divided
2 lemons – 1 zested and juiced and the sliced into slices as a garnish
Salt and black pepper, to taste
Cook Pasta as per directions on package, drain, reserve ½ cup of pasta water and set aside.
Place heavy cream into a small sauce pan a long with the lemon zest and half the garlic, warm until just about to boil, remove from heat and set aside.
Season the chicken to taste.
In a large skillet place olive oil over medium high heat, sauté shallots until soft, now add chicken and sauté until chicken is cooked through. Remove from skillet and set aside. Wipe skillet, place over medium heat and add butter, balance of garlic and thyme and sauté until fragrant. Now add asparagus and sauté until the asparagus brightens. Now whisk in the heavy cream and lemon juice, followed by the cheeses and sauté until cheese melts and sauce thickens.
Now place pasta, chicken in a large serving bowl. Pour sauce over pasta and toss to coat. Garnish with parsley, lemon slices and balance of cheese. Serve