An easy midweek meal, perfect for spring, made bright with goat cheese and lemon!
When springtime rolls around I find almost any excuse to cook fresh asparagus we bring home from the market.
This is an easy pasta dish with asparagus and chicken breasts.
Elise Bauer
Goat cheese melts into the cream sauce to make it even creamier.
The lemon juice brightens the sauce, and a glance of nutmeg adds a final note.
Feel free to play around with this one!
Add the asparagus and blanch for 1 minute.
Remove with a slotted spoon to a bowl and rinse with cold water to stop the cooking.
Reserve a half cup of the cooking water for adding back to the pasta if needed.
Heat butter in a large skillet on medium-high heat.
Add the chicken strips to the pan in an even layer.
Sprinkle with salt and pepper to taste.
Do not stir; cook until lightly browned on one side.
Add shallots, cook for a minute longer.
Cook, stirring, until the cheese has fully melted and incorporated into the cream.
(Reserve the rest of the Parmesan to sprinkle on before serving.)
Let come to a simmer and simmer for a minute.
Sprinkle with more black pepper to taste.
Add as much of the reserved pasta cooking water as needed for a creamy texture for the pasta.
Serve with reserved grated Parmesan.
