Jupiter's Spring Lemon Asparagus Pasta
06 April 2022
With spring in the air, so many seasonal vegetables are now ripe and ready for eating. One of my absolute favorites are asparagus, as they are so lovely when in season, with quite a bit to them. When I think of spring dishes, I often think of light, creamy, lemon pasta dishes, which I absolutely love to do with a bit of asparagus and garlic.
This pasta recipe will make enough for two large plates of pasta, so you and your loved one can have a lovely spring dinner together. There is plenty of pasta to go around and plenty of extras for a second serving, which we often do at our house due to how delicious this dish is. The breaded chicken on top provides a really nice crunch and bite to dip into the pasta sauce too.
- Prep Time: 30 min
- Cook Time: 45 min
- Total Time: 1 hr 15 min
Serves: 2 servings
Category: Chicken,Pasta,Dinner
Ingredients
-
For the Chicken
- 2 Skinless, Boneless Chicken Breasts
- 100 grams breadcrumbs
- 1 tablespoon Dried Oregano
- 100 grams Flour
- 1 Egg
- 200 grams Dried Farfalle Pasta
- 3 tablespoons Butter
- 250 grams Asparagus
- 3 cloves Garlic
- 150 ml Double Cream
- 1 Lemon
- ½ teaspoon Dried Oregano
- ¼ teaspoon Dried Thyme
- A generous handful of Parmesan Cheese
- 75 grams soft Mozzarella (not pizza mozzarella)
Method
- Put a large pot of salted water on your oven and bring to a boil.
- Meanwhile, make your chicken by adding your breadcrumbs and tablespoon of dried oregano onto one plate, your flour onto another plate, and your egg onto a third plate. Beat your egg.
- Drip your chicken breast into the flour, then egg, then breadcrumb mix, in that order, to coat.
- Put your chicken in the oven at 200 degrees celsius, for about 25 minutes, until completely cooked.
- Put your pasta on to cook, as per the directions for your pasta.
- In a pan, add your butter and melt on medium heat. Then chop (or grate, I grate mine as it’s easier) your garlic into the melted butter. Let cook for a moment until fragrant.
- Cut your asparagus into 2 inch pieces and add to your butter.
- Cook your asparagus until it’s bright green, about two minutes, then add your cream, the juice and zest of one lemon, oregano, a handful of parmesan (to taste), and your mozzarella.
- Let this sauce cook and reduce down. Meanwhile, drain your pasta but reserve some of the pasta water.
- Toss your cooked pasta in the reduced sauce, season with salt and pepper. If you find your sauce is a bit thin, slowly add some pasta water to ensure your pasta is coated.
- Take your chicken out of the oven, slice it on the bias, and add it to the top of your pasta.
- Sprinkle more parmesan cheese on top of your pasta, if you’d like.
Jupiter Hadley is a foodie and lifestyle blogger, who covers family days out, snacks, toys and more. Check out her lifestyle blog for more recipe ideas!
B&M
