| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Chicken, Pasta, Poultry | 4 | Servings | |
INGREDIENTS
| 2 | T | Unsalted butter |
| 1 | Boned and skinned chicken | |
| breast cut in 1/4" | ||
| strips | ||
| 1 | lb | Asparagus, cut in 1/2" |
| pieces | ||
| 3 | T | Fresh lemon juice |
| 2 | T | Chopped parsley |
| 2 | t | Grated lemon rind |
| 1/4 | c | Heavy cream |
| 3/4 | t | Salt |
| 1/2 | t | Pepper |
| 8 | oz | Bow tie pasta, cooked warm |
| 1/4 | c | Chicken broth |
INSTRUCTIONS
In a large skillet over medium heat, melt butter. Saute chicken for 5 minutes. Remove to a plate. To juices in skillet, add asparagus, broth, and lemon juice; reduce heat. Cover partially; cook 5 minutes or until asparagus is tender. Add chicken and all other ingredients except pasta. Boil 3 minutes to reduce liquid. Add pasta and toss. Posted to EAT-L Digest 10 Jan 97 Recipe by: Hoover School Cookbook From: Cheryl Constantine <Nickaduck@AOL.COM> Date: Sat, 11 Jan 1997 15:28:21 -0500
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