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Lemon Herb Chicken with Asparagus Penne


Zesty Lemon-Herb Chicken Pasta with Crisp Asparagus

Ingredients:

  • 2 boneless, skinless chicken breasts, thinly sliced
  • 8 oz penne pasta
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 1 lemon (zested and juiced)
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • Salt and black pepper, to taste
  • 1/4 cup chicken broth (alcohol-free) or water
  • 1/4 cup grated Parmesan (optional)
  • 1 bunch asparagus, trimmed and cut into 2-inch pieces
  • Fresh parsley, chopped (for garnish)

Directions:

  1. Cook the penne pasta in salted boiling water according to package directions. Drain and set aside.
  2. While the pasta is cooking, heat olive oil in a large skillet over medium heat.
  3. Add the sliced chicken to the skillet, season with oregano, thyme, salt, and pepper, and cook for 5–6 minutes until golden and cooked through.
  4. Add garlic and asparagus to the skillet and sauté for another 3–4 minutes until the asparagus is tender-crisp.
  5. Pour in the chicken broth, lemon juice, and zest, then let it simmer for 2 minutes to meld the flavors.
  6. Add the cooked penne and toss everything together until well coated.
  7. Remove from heat and garnish with chopped parsley and optional Parmesan before serving.


Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes

Kcal: 410 kcal | Servings: 4 servings