Recipe for Lemon Cream Pasta with Chicken and Asparagus

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Yield:

4 Servings

Ingredients:

Amount	Ingredient
2 tbl	Unsalted butter
1 x	Boned and skinned chicken breast, cut in 1/4" strips
1 lb	Asparagus, cut in 1/2" pieces
3 tbl	Fresh lemon juice
2 tbl	Chopped parsley
2 tsp	Grated lemon rind
1/4 cup	Heavy cream
3/4 tsp	Salt
1/2 tsp	Pepper
8 oz	Bow tie pasta, cooked (warm)

Instructions:

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.

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