(KLTV/KTRE) - This light pasta meal is the perfect for hot summer nights; lemon, oregano and a touch of cream make a perfect quick dinner for you to enjoy.
Chicken-asparagus pasta with creamy lemon sauce.
Makes about 4 servings:
8 ounces pasta, cooked (good ones to use are shells, rotini, or bowties)
8 to 12 ounces precooked chicken breast
small handful of fresh oregano leaves (about 1/4 cup) or 1/2 teaspoon dried oregano
3 tablespoons butter
heaping tablespoon minced garlic from a jar (or about 3 cloves, minced)
one bunch pencil-thin asparagus, about a pound, washed and chopped into 1/4" pieces
1/2 cup heavy cream
Juice of a lemon, plus its zest
1/2 cup grated parmesan cheese 1/2 cup grated mozzarella cheese
To make it pretty for company, you can garnish with more fresh oregano and some thin lemon slices.
Cook pasta according to package directions, drain, and set aside. Add butter and garlic to a skillet or Dutch oven, and allow to melt. Add the asparagus. Cook for a couple of minutes until it's bright green. Whisk in the cream, lemon juice and zest, oregano, and cheeses. Allow sauce to thicken for a couple of minutes, and then add the pasta and chicken to it. Add salt and pepper to taste. Toss and allow everything to heat through before serving.