Pasta with Lemony Chicken and Asparagus

Serves 4

Pan IconWHY THIS RECIPE WORKS: Two classic roast chicken dishes—garlic chicken and lemon chicken—inspired this recipe, which relies on a good dose of lemon juice for zing plus eight cloves of minced garlic for bite. Grassy asparagus is the perfect complement and makes this a one-dish meal. To ensure each component is perfectly cooked, we sauté the chicken first, followed by the asparagus and garlic. Then, once the pasta is cooked, we toss them all together, along with lemon juice for brightness, Parmesan for richness, and parsley for a fresh finish.

4

(6-ounce) boneless, skinless chicken breasts, trimmed and sliced crosswise ¼ inch thick

Salt and pepper

4

tablespoons unsalted butter

1

pound asparagus, trimmed and cut into 1-inch pieces

8

garlic cloves, minced


2

ounces Parmesan cheese, grated (1 cup)

¼

cup lemon juice (2 lemons)

¼

cup chopped fresh parsley

1. Bring 4 quarts water to boil in large pot. Pat chicken dry with paper towels and season with salt and pepper. Melt 1 tablespoon butter in 12-inch nonstick skillet over medium heat. Add half of chicken and cook until lightly browned, about 3 minutes. Transfer to bowl. Repeat with 1 tablespoon butter and remaining chicken.

2. Add 1 tablespoon butter and asparagus to now-empty skillet and cook until asparagus is just tender, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Transfer to bowl with chicken and cover.

3. While asparagus cooks, add campanelle and 1 tablespoon salt to boiling water and cook, stirring often, until al dente. Reserve ½ cup cooking water, then drain pasta and return it to pot. Add remaining 1 tablespoon butter, chicken, asparagus, Parmesan, lemon juice, and parsley and toss to combine. Season with salt and pepper to taste, and add reserved pasta water as needed to adjust consistency. Serve.