Title: Lemon Cream Pasta with Chicken and Asparagus
Categories: Chicken, Pasta, Poultry
Yield: 4 Servings

2 tb Unsalted butter
1 Boned and skinned chicken
-breast, cut in 1/4" strips
1 lb Asparagus, cut in 1/2"
-pieces
3 tb Fresh lemon juice
2 tb Chopped parsley
2 ts Grated lemon rind
1/4 c Heavy cream
3/4 ts Salt
1/2 ts Pepper
8 oz Bow tie pasta, cooked (warm)
1/4 c Chicken broth

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.
Posted to EAT-L Digest 10 Jan 97

Recipe by: Hoover School Cookbook

From: Cheryl Constantine

Date: Sat, 11 Jan 1997 15:28:21 -0500