Penne with Chicken Asparagus & Lemon

Serves: 
6
Ingredients: 
  • 1 Tablespoon olive oil
  • 1 Pound boneless chicken beasts (2-3) sliced thin & washed thoroughly
  • 1 Leek, halved lengthwise & sliced thin
  • 6 garlic cloves, minced
  • 2 teaspoons minced fresh thyme
  • 2 tsp all-purpose flour
  • 2 cups chicken broth
  • 1 cup dry white wine
  • ¾ cup grated Parmesan cheese
  • 2 teaspoons grated lemon zest
  • ¼ cup lemon juice
  • 1 bunch (1 #) asparagus cut on bias 1” long
  • 12 oz. Penne pasta
  • 2 Tablespoons basil
Directions: 
  1. Heat 1 ½ teaspoons oil over high heat in fry pan. Add chicken & cook until lightly browned but not fully cooked (about 3 minutes). Transfer to a bowl.
  2. Add the remaining 1 ½ teaspoons oil to the skillet & return to medium heat until simmering. Add the leek & cook until softened, about 5 minutes. Stir in the garlic & thyme & cook until fragrant (about 30 seconds).
  3. Stir in the flour & cook for 1 minute. Slowly whisk in the broth & wine, bring to a simmer. Cook, stirring occasionally, until the sauce has thickened (about 15 minutes).
  4. Return the chicken to the skillet. Simmer until the chicken is cooked through (1 minute). Remove from heat, stir in Parmesan, lemon zest, & lemon juice. Season w/ salt & pepper to taste.
  5. Bring 4 quarts water to boil. Add asparagus & 1 Tablespoon salt & cook, stirring often, until asparagus is crisp tender (2-4 minutes). Remove asparagus with slotted spoon, & drain on a paper towel.
  6. Return water to boil, add pasta & cook, stirring often, until al dente. Reserve ½ cup of cooking water & drain pasta.
  7. Add chicken mixture, asparagus & basil to pasta & toss to combine. Add reserved cooking water if needed to thin broth.