Prep Time: 15 minutes
Cook Time: 20 minutes
Ingredients:
- 1 (12-ounce) box farfalle pasta
- 1 pound fresh asparagus spears
- 4 boneless skinless chicken breasts
- 3 tablespoons flour
- 1 teaspoon salt
- 1/8 teaspoon white pepper
- 1 teaspoon dried dill weed
- 2 tablespoons butter
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1/4 cup dry white wine or chicken broth
- 1/4 cup chicken broth
- 1/4 cup lemon juice
- 1/3 cup heavy cream
- 1-1/2 cups fresh or frozen baby peas
- 1/2 teaspoon finely grated lemon zest
Preparation:
In large saucepan, combine butter with olive oil and garlic; heat over medium-high heat. When garlic sizzles, add the chicken mixture. Cook and stir until chicken is browned and almost cooked, about 4-5 minutes. After the chicken has been in the pan for a few minutes, add the pasta to the boiling water.
Cook the pasta according to package directions. Add asparagus to the pasta during the last 3 minutes of cooking time.
In small bowl, combine wine, chicken broth, lemon juice and cream and mix well. Add to chicken mixture and stir; bring to a simmer; simmer for 3-4 minutes.
When pasta and asparagus is cooked, drain, reserving 1/4 cup pasta cooking water. Add peas to chicken mixture; cook and stir for 30 seconds. Then add pasta and asparagus to pan with chicken; bring to a simmer. Stir until slightly thickened, adding pasta cooking water if necessary. Top with lemon zest and serve. Serves 4-6
