Recipe - Lemon Cream Pasta With Chicken And Asparagus

2 tablespoon Unsalted butter
1 Boned and skinned chicken
breast, cut in 1/4" strips
1 pound Asparagus, cut in 1/2"
pieces
3 tablespoon Fresh lemon juice
2 tablespoon Chopped parsley
2 teaspoon Grated lemon rind
One fourth cup Heavy cream
Three fourths teaspoon Salt
One half teaspoon Pepper
8 ounce Bow tie pasta, cooked (warm)
One fourth cup Chicken broth

1. In a large skillet over medium heat, melt butter. Saute chicken for 5
minutes. Remove to a plate.

2. To juices in skillet, add asparagus, broth, and lemon juice; reduce
heat. Cover partially; cook 5 minutes or until asparagus is tender. Add
chicken and all other ingredients except pasta. Boil 3 minutes to reduce
liquid. Add pasta and toss.
Posted to EATL Digest 10 Jan 97

Recipe by: Hoover School Cookbook

From: Cheryl Constantine Nickaduck@AOL.COM

Date: Sat, 11 Jan 1997 15:28:21 0500