Lemony Chicken Asparagus with Bow Ties Recipe
Lemony Chicken Asparagus with Bow Ties Recipe photo by Taste of Home

Lemony Chicken Asparagus with Bow Ties Recipe

Publisher Photo
With plenty of lemon flavor and fresh asparagus, this chicken entree really shouts, Spring! Guests are always intrigued by the lovely lemon cream.—Helen McGibbon, Downers Grove, Illinois
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

Ingredients

  • 8 ounces uncooked bow tie pasta
  • 3/4 pound boneless skinless chicken breasts, cut into 1/4-inch strips
  • 2 tablespoons butter
  • 1 pound fresh asparagus, trimmed and cut into 1/2-inch pieces
  • 1/4 cup chicken broth
  • 2 tablespoons lemon juice
  • 1/4 cup heavy whipping cream
  • 3 green onions, sliced
  • 2 tablespoons minced fresh parsley
  • 1 teaspoon grated lemon peel
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Nutritional Facts

1-1/2 cups equals 417 calories, 15 g fat (8 g saturated fat), 83 mg cholesterol, 455 mg sodium, 46 g carbohydrate, 3 g fiber, 27 g protein.

Directions

  1. Cook pasta according to package directions. In a large skillet, saute chicken in butter until juices run clear. Remove with a slotted spoon. Reduce heat to medium; add the asparagus, broth and lemon juice. Cover and cook for 4-5 minutes or until asparagus is crisp-tender.
  2. Stir in the cream, onions, parsley, lemon peel, salt and pepper. Return chicken to the pan; heat through. Drain pasta; add to the skillet. Yield: 4 servings.
Originally published as Lemony Chicken Asparagus with Bow Ties in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p156

Nutritional Facts

1-1/2 cups equals 417 calories, 15 g fat (8 g saturated fat), 83 mg cholesterol, 455 mg sodium, 46 g carbohydrate, 3 g fiber, 27 g protein.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Lemony Chicken Asparagus with Bow Ties

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   (2)
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MY REVIEW
Reviewed Mar. 10, 2014

"definitely need to double the cream sauce, otherwise, very tasty!"

MY REVIEW
Reviewed Feb. 12, 2011

"This was a total hit. I doubled the recipe and fed an 18-month-old toddler, a 76-year-old grandpa and a bunch of others. All totally enjoyed. I've added to my recipe box an look forward to whipping it up again!"

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