Name: Lemony Pasta Primavera with Chicken, Asparagus & Peas
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 small bunches asparagus; 1.02 kg chicken breasts, boneless skinless; 426 g fettuccine pasta; 1 ½ cups frozen peas; 6 cloves garlic; 1 ½ lemons; 42 g Parmesan cheese; ¾ cup plain Greek yogurt; black pepper; butter, unsalted; salt

Lemony Pasta Primavera with Chicken, Asparagus & PeasLemony Pasta Primavera with Chicken, Asparagus & Peas — a 40-minute dinner recipe with 11 ingredients, serving 6.Ingredients

3 small bunches asparagus

1.02 kg chicken breasts, boneless skinless

426 g fettuccine pasta

1 ½ cups frozen peas

6 cloves garlic

1 ½ lemons

42 g Parmesan cheese

¾ cup plain Greek yogurt

black pepper

butter, unsalted

salt

Instructions

Fill a large pot about halfway with hot water (from the tap); cover with a lid and bring to a boil over high heat.

Wash and dry the fresh produce.

Snap or cut off and discard the woody ends of the asparagus; cut the spears into 5-cm pieces at an angle and transfer to a medium bowl.

Trim off and discard the root ends of the garlic; peel and mince or press the garlic. Add to the asparagus.

Preheat a skillet over medium-high heat.

While the skillet heats up, pat the chicken dry with paper towels and place on a cutting board. Holding a knife parallel to the cutting board, cut the chicken in half horizontally to form thin cutlets. Season generously with salt and pepper.

When the water in the pot comes to a boil, uncover the pot and season the water with salt, then add the pasta and stir for a few seconds. Cook the pasta, uncovered, for 11 to 12 minutes (or according to package directions). Drain the pasta in a colander, reserving 1 ½ cup of the cooking water.

Once the skillet is hot, add butter and swirl to coat the bottom.

Place the chicken cutlets in the skillet; cook until the chicken is golden brown and cooked through, 4-6 minutes per side. Once done, transfer to a plate.

Once the chicken has been transferred, add more butter to the skillet followed by the asparagus, garlic, and peas; season with salt and pepper. Cook, tossing frequently, until the asparagus is bright green and just tender, 4 to 6 minutes.

Finely grate 1 ½ cup of Parmesan and transfer to a medium bowl. Add the yogurt and stir to combine.

Grate the zest from the lemons and transfer to the bowl with the Parmesan, then juice the lemons into the same bowl; stir to combine.

To the asparagus and peas, add the cooked pasta, butter, Parmesan mixture, and half of the reserved pasta water. Cook, tossing constantly, until the mixture is well combined, 2 to 3 minutes. (If the sauce is dry, gradually add the remaining pasta cooking water to achieve your desired consistency.)

Slice the chicken crosswise into strips.

To serve, divide the pasta between plates and top with the chicken slices. Enjoy!

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