Fresh asparagus is in season
and our lemon tree is practically falling over from the weight of all the lemons –
Lemon chicken pasta puts all those flavors together with a creamy sauce.
As Jeff's sis would say, there's a certain amount of “orchestration,” needed to make sure this meal hits the table piping hot.
Here’s the scenario –
While you’re cooking the chicken, the pasta water will reach a boil.
You’ll toss the pasta in the water and start putting the sauce together.
A few minutes later you’ll add the fresh asparagus to the water.
Once the pasta and asparagus are cooked and strained (reserving a little pasta water just in case), toss it with parmesan and the sauce and serve.
The key to success and happiness here is: a little preparation before any fires are lit.
By that I mean -- get the table set, put on some music, pour yourself a glass of wine and have everything washed, sliced, zested and pulled out of the fridge before you get started.
Orchestrate, my friends!
Lemon Chicken Pasta with Fresh Asparagus - Easily, deliciously done!
Enjoy! – The Recipe Wench