| 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
A Message from our Provider:
“Jesus: Because with God only perfection will do”