Chicken, Asparagus, and Lemon Spaghetti

Name: Chicken, Asparagus, and Lemon Spaghetti
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 bunch Asparagus; 0.25 cup Basil Pesto; 4 whole Chicken Breast; 4 cloves Garlic; 0.5 whole Lemon; 2 tbsp Olive Oil; 1 tsp Red Pepper Flakes; 1 dash Salt & Pepper; 1 cup Shredded Parmesan Cheese; 0.5 cup Spaghetti

Dinner 🍽️Lunch 🥪 Italian 🇮🇹 High-Protein 💪Low-Carb Sugar-Free Halal 🕌Comfort-Food Anabolic Diet

Chicken, Asparagus, and Lemon Spaghetti marries bright citrus with tender asparagus and juicy sautéed chicken for a fresh, vibrant bite in every forkful. Parmesan lends a savory richness while garlic and red pepper flakes add gentle warmth, making it perfect for a quick weeknight dinner or a light springtime meal with friends.

Prep10 mins
Cook20 mins
Serves4
DifficultyEasy

1

Bring a large pot of lightly salted water to a boil. Cook the spaghetti in the boiling water, stirring now and then, until slightly firm to the bite, about 12 minutes. Drain, saving some of the pasta water.
2

Meanwhile, heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until browned, about 5 minutes. Flip; add 1 dollop pesto to each chicken breast. Continue cooking, flipping as needed, until the centers are no longer pink, 7 to 10 minutes more. An instant-read thermometer inserted into the centers should register at least 165 degrees F (74 degrees C).
3

Heat the remaining 1 tablespoon olive oil in a separate skillet over medium heat. Add the asparagus; cook and stir for 1 to 3 minutes, depending on how tender you prefer it. Add the lemon juice, garlic, and pepper flakes; cook for 1 minute. Add the cooked pasta, 1 dollop pesto, and Parmesan cheese; stir until the cheese melts. If the cheese starts sticking to the skillet, add 1 tablespoon reserved pasta water.
4

Chop the chicken and place it on top of the spaghetti; season with salt and black pepper.