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Lemony Chicken Asparagus with Bow Ties

 Lemony Chicken Asparagus with Bow Ties
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
4 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.

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Lemony Chicken Asparagus with Bow Ties (continued)

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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.