Chicken Pasta with Lemon Cream Sauce

Serves 4



1 lb. boneless, skinless chicken breasts

8 ounces uncooked rotini

1 3/4 cups (1 1/2-inch) slices asparagus (about 1/2 pound)

1 cup frozen green peas, thawed

1 tablespoon butter

1 garlic clove, minced

1 cup chicken or vegetable broth

1 teaspoon cornstarch

1/3 cup heavy cream

3 tablespoons fresh lemon juice (about 1 lemon)

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

Dash of crushed red pepper flakes



Preheat oven to 350 degrees. Place chicken on a baking sheet and bake for 30 minutes, or until fully cooked and juices run clear. Tent with foil and set aside.


Cook pasta according to package directions, omitting salt and/or olive oil. Add asparagus during last 2 minutes of cooking time.


Place peas in a colander. Drain pasta mixture over peas; set aside.


Melt butter in a skillet over medium-high heat. 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 cream, juice, salt, 1/4 teaspoon black pepper, and red pepper flakes. Add pasta mixture to broth mixture; toss gently to coat.


Slice chicken and serve immediately with pasta.





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