"A bright and fresh grilled chicken and asparagus pasta in a creamy lemon and artichoke sauce!..."
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
Go To Recipe