| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Chicken, Pasta, Poultry |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Unsalted butter |
| 1 |
|
Boned and skinned chicken breast, cut in 1/4" strips |
| 1 |
lb |
Asparagus, cut in 1/2" pieces |
| 3 |
tb |
Fresh lemon juice |
| 2 |
tb |
Chopped parsley |
| 2 |
ts |
Grated lemon rind |
| 1/4 |
c |
Heavy cream |
| 3/4 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 8 |
oz |
Bow tie pasta, cooked (warm) |
| 1/4 |
c |
Chicken broth |
INSTRUCTIONS
1. In a large skillet over medium heat, melt butter. Saute chicken for 5
minutes. Remove to a plate.
2. 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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