This weekend, the weather was beautiful here in New Orleans! I was inspired to create a dish that was fresh, easy, and representative of the season. This dish can be made with chicken, shrimp, or without meat. Serve with fresh crusty bread!
3 4oz boneless skinless chicken breasts or 1 lb peeled and deveined shrimp
2 cups asparagus, bottoms removed and cut into 3-4 pieces per spear
1/2 red onion sliced thinly
4 tablespoons fat-free half and half (optional)
1/2 cup fresh squeezed lemon juice (2 lemons)
1/4 cups good Sauvignon blac wine
2 tablespoons garlic butter
1 tablespoon olive oil
4 cups fresh pasta (any broad cut style, your favorite bakery may sell fresh pasta)
2 tablespoons fresh parsley
salt and pepper to taste
Makes 5 servings
Cut chicken breasts into 2 inch cubes and toss with salt and pepper.
Heat olive oil and garlic butter in large sautee pan over medium heat.
Once oil is heated begin to sautee chicken until no longer pink.
Add red onion, lemon juice, and white wine. Sautee over medium heat for five minutes (onions may not be soft, that’s ok).
While red onion, lemon juice, and white wine are sauteing, bring water in a 4 quart pot to boil. Once boiling add pasta to water. Cook stirring constantly for 3-5 minutes.
Add half and half (optional) and asparagus to chicken and vegetables, once pasta is boiling. Cook an additional 3-4 minutes, so that asparagus remains al dente.
Toss pasta and chicken mixture. Top with fresh chopped parsley, Parmesan reggiano cheese, and sliced lemon. Serve with fresh crusty bread.
If you don’t have enough sauce, in a separate sauce pan sautee more garlic butter, white wine, and lemon juice.
Calories Per Serving 278.8
Total Fat 6 g
Cholesterol 77 mg
Sodium 164 mg
Potassium 69 mg
Total Carbs 31.4g
Protein 20.9 g