Lemony Chicken Asparagus with Bow Ties Recipe

4.5 2 2
Lemony Chicken Asparagus with Bow Ties Recipe
Lemony Chicken Asparagus with Bow Ties Recipe photo by Taste of Home
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Lemony Chicken Asparagus with Bow Ties Recipe

Read Reviews
4.5 2 2
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
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

Directions

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.
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 cup: 417 calories, 15g fat (8g saturated fat), 83mg cholesterol, 455mg sodium, 46g carbohydrate (3g sugars, 3g fiber), 27g protein.

  • 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
  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

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clr1130 User ID: 7710046 208546
Reviewed Mar. 10, 2014

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

MY REVIEW
pattimac49 User ID: 1283230 101242
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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