Asparagus Artichoke & Lemon Chicken Pasta Recipe

This is a quick and easy pasta recipe that my wife found in a cooking magazine months ago. Since then I have added several ingredient additions including fresh herbs (from our herb garden in the summer time), fresh tomatoes as well as roasted red bell peppers. We both enjoy pasta quite a bit, we tend to steer clear of the heavy “cream” based pasta sauces. This recipe is an excellent example of a light fresh tasting pasta recipe that is good for you and tasty. This recipe will make enough for 4 to 6 servings.

About the video quality - I am working at creating better looking videos. This online video was shot in the evening, I thought our kitchen would be lit up enough, however I was wrong. I think during the day time hours our video’s will look better, I am also going to pick up some lighting that should help out.

The Recipe:

- Two to three chicken breast diced (boneless skinless)
- One bunch of fresh asparagus
- One fresh lemon (zest and juice)
- Three tablespoons fresh thyme and or / fresh basil
- One or two fresh tomatoes seeded and diced (or 1/2 cup roast red bell pepper)
- One canned artichoke hearts diced
- One tablespoon fresh minced garlic (not used in video)
- Kosher salt to tasty
- Fresh ground black pepper to taste
- Parmesan cheese to finish - between 1/2 and 3/4 cup
- 12 to 14 ounces quality dry pasta

The method:

Dice chicken, season while raw with minced garlic, half the fresh thyme, half the lemon zest one tablespoon olive oil and fresh ground black pepper. Mix.

Saute the chicken in small batches - ala the video - and reserve. While the chicken is sauteing bring your pasta water to a boil. When your almost done sauteing your chicken meat add the dry pasta to your boiling water. Depending on the brand of your past it should take somewhere between 7 to 9 minutes.

After chicken has been sauteed add all the remaining vegetables and saute with a bit of olive oil. Add the remaining fresh herbs, season with salt and pepper and add a bit more olive oil (about two tablespoons). Saute for about two minutes, lower the heat as to not over cook.

Combine with cooked pasta - toss with cooked pasta and parmesan cheese.

Enjoy !
Chef Brian

Posted in Pasta Recipes