Chicken & Asparagus in Lemon Cream Sauce
February 19, 2008 at 9:10 pm 6 comments
I originally saw the recipe on my uber chic friend, Andrea‘s blog and knew I wanted to try it! Pasta, chicken and cream sauce… It was made for me! Since Andrea took a couple liberties with her recipe, I posted the original recipe from Jaime‘s blog with my changes.
(Recipe from GoodEatsnSweetTreats | photos from me!)
Makes 4 servings
Calories/serving = ~252.6 (www.sparkrecipes.com)
WW pts/serving = ~5
INGREDIENTS
8 ounces uncooked long fusilli (I substituted farfalle pasta)
1 3/4 cups (1 1/2-inch) slices asparagus (about 1/2 pound)
1 cup frozen green peas, thawed (I omitted)
1 tablespoon butter
1 garlic clove, minced
1 cup organic vegetable broth (I substituted chicken broth)
1 teaspoon cornstarch
1/3 cup heavy cream (I substituted evaporated milk)
3 tablespoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Dash of ground red pepper
Coarsely ground black pepper,optional
Lemon slices, optional
2 chicken breasts, optional (I used pre-cooked chicken strips)
INSTRUCTIONS
Cook pasta according to package directions, omitting salt and fat. Add asparagus during last minute of cooking time. Place peas in a colander. Drain pasta mixture over peas; set aside.
Season chicken with salt and pepper. Melt butter in a skillet over medium-high heat. Add chicken and sauté until browned on both sides. Remove chicken from pan, slice, and cover to keep warm. Add garlic to pan; sauté 1 minute.
Combine broth and cornstarch in a small bowl; stir until well blended. Add broth mixture to pan; bring to a boil. Cook 1 minute or until thick, stirring constantly. Remove from heat. Stir in sliced chicken, cream, juice, salt, 1/4 teaspoon black pepper, and red pepper. Add pasta mixture to broth mixture; toss gently to coat. Garnish with coarsely ground black pepper and lemon slices, if desired. Serve immediately.
ENJOY! :)
Husband rating: A+
He took the leftovers to work and raved about it when he came home. He said he was the envy of his CWs. haha.
Wifey rating: A
I wasn’t sure how I would feel about a “lemon” cream sauce but this was VERY good. My sauce wasn’t that thick though. Not sure if thats b/c I used evaporated milk instead of heavy cream. No matter. It was still delish!
Entry filed under: chicken, italian, main dish, pasta, weight watcher.
I♥food4thought 
1.
zebe912 | February 19, 2008 at 9:34 pm
I really need to start using asparagus IN recipes rather than just as a side. Unless the asp. comes out just the right texture, I can’t eat it though, so the whole idea makes me nervous. This sounds like a good way to experiment though.
2.
CB | February 19, 2008 at 9:36 pm
ZEBE, I am not a veggie person at all but I like asparagus for some reason. I know that Andrea subbed broccoli for asparagus so you can also try that too! :)
3.
Racheypoo | February 20, 2008 at 9:23 pm
I’m gonna make this when hubs is gone. He’s not a fan of asparagus and it’s one of the few things he just doesn’t like eating.
4.
CB | February 21, 2008 at 7:17 am
RACHEYPOO, see…? i think its kinda interesting that ppl that like veggies don’t usually like brussel sprouts and asparagus whereas I do not like veggies but those are the veggies that I do like. Me just weird. hehe.
5.
Andrea | February 22, 2008 at 9:52 am
w00t! Mine wasn’t that thick either. I might add some cornstarch or flour next time to thicken ‘er up. That was one tasty little treat though!
6.
CB | February 22, 2008 at 2:06 pm
ANDREA, yeah I am thinking next time a little more cornstarch but no matter… it was really yummy! Thanks for the recipe!