chicken, lemon, and asparagus pasta

Servings: 5

Prep Time: 10 minutes 

Cook Time: 20 minutes 


**1 lb. chicken breasts , grilled and cut into strips

**1 lb. of asparagus , ends removed, cut into 1 inch pieces

10 ounces of linguine pasta (spaghetti or fettuccine will also work)

**¾ cup milk

2 tbsp.  butter

salt and pepper to taste

1 tbsp. lemon zest

1 tbsp. lemon juice

**⅓ cup Ed Mar Banklick Cream, shredded

**¼ cup parsley, chopped for garnish


  1. Cook the pasta in salted water according to package instructions. Add the asparagus to the pot during the last 3 minutes of cooking time.Reserve 1/4 cup of pasta cooking liquid.

  2. In small pot, combine the milk, butter, salt and pepper over medium-high heat. Bring to a simmer and cook, stirring, until thick enough to coat a spoon, about 4 minutes. Remove from the heat and stir in the lemon zest and juice.

  3. Place the pasta and asparagus back into the pot you cooked it in along with the chicken.

  4. Pour the cream sauce over the pasta mixture and toss to coat evenly, adding pasta water if needed to thin the sauce. Stir in the cheese.

  5. Add more salt and pepper to taste if needed. Garnish with chopped parsley.

Nutrition (per serving)

415 calories; 11 g fat(5 g sat); 4 g fiber; 46 g carbohydrates; 32 g protein; 210 mcg folate; 80 mg cholesterol; 4 g sugars; 117 IU vitamin A; 5 mg vitamin C; 169 mg calcium; 4 mg iron; 439 mg sodium; 525 mg potassium

Recipe adapted from