Pasta with Lemony Chicken and Asparagus
Ingredients
- 4 boneless, skinless chicken breasts (about 1 1/2 pounds), cut crosswise into 1/4-inch slices
- Salt and pepper
- 4 tablespoons unsalted butter
- 1 pound asparagus , trimmed and cut into 1-inch pieces
- 8 garlic cloves , minced
- 1/2 pound campanelle (see note)
- 1/4 cup juice from 2 lemons
- 1 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
Instructions
Pasta with Lemony Chicken and Asparagus serves 4 original recipe by America's Test Kitchen.
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