8 oz uncooked linguine (or other pasta of your choice)
1 1/4 pounds boneless skinless chicken breasts, cut into bite size pieces
1/2 tsp salt
1/4 tsp pepper
2 Tbsp butter
2 green onions, chopped
2 cloves garlic, chopped
1/2 cup drained roasted red peppers, chopped
1 pound fresh thin asparagus spears, trimmed and cut into 2 inch pieces
1 cup chicken broth
1 lemon, zested
1 1/4 pounds boneless skinless chicken breasts, cut into bite size pieces
1/2 tsp salt
1/4 tsp pepper
2 Tbsp butter
2 green onions, chopped
2 cloves garlic, chopped
1/2 cup drained roasted red peppers, chopped
1 pound fresh thin asparagus spears, trimmed and cut into 2 inch pieces
1 cup chicken broth
1 lemon, zested
Cook pasta as directed on package (don't skip salting the water while cooking pasta!). Sprinkle chicken with salt and pepper. In skillet, heat 1 Tbsp butter over med high heat until melted. Cook chicken in butter 5-7 minutes, stirring occasionally. Add onions, garlic, roasted peppers and asparagus. Cook 2-3 minutes longer until asparagus is crisp tender and chicken is cooked through. Stir in broth and remaining 1 Tbsp butter; cook until butter is melted. Drain pasta. Serve chicken mixture over pasta. Sprinkle lemon zest over each serving.
Serves 4
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