Lemon and Asparagus Fettucine with Chicken Breasts

Prep Time: 10 minutes | Cook Time: 20-25 minutes | Serves 4

Ingredients

• 1 pound boneless, skinless chicken breasts grilled and cut into strips
  
• 1 pound asparagus ends removed, cut into 1 inch pieces
  
• 12 ounces fresh fettuccine pasta (spaghetti or linguine will also work)
  
• 4 Tablespoons butter
  
• 1 1/2 Tablespoons extra virgin olive oil
  
• 1-2 cloves garlic, minced
• 2 Tablespoons salt, plus more to taste
• pepper to taste
  
• 2 Tablespoons lemon zest, divided
  
• 2 Tablespoons lemon juice, divided
• 1/3 cup finely shredded or grated parmesan cheese

Optional garnishes: Lemon slices and chopped parsley

Instructions

1. Preheat oven to 375°F and prepare a baking sheet lined with parchment or foil.
2. Set a large pot of salted water (about 2 Tbsp salt) on the stove to boil. You'll want your pot to be big enough for your pasta and asparagus!
3. Cut woody ends from asparagus, zest and juice lemon and grate your cheese. Set aside.
4. Remove chicken breast from package and pat dry with a paper towel.
5. In a large bowl, combine olive oil, garlic, thyme, 1 Tbsp lemon juice, 1 Tbsp lemon zest, 1 teaspoon salt, 1 teaspoon pepper and chicken.
   
6. Using clean hands, mix to combine and add to the parchment lined baking sheet.
7. Add to oven once it's reached 375°F and bake for 20-25 minutes or until the chicken has reached an internal temperature of 145°F.
8. Once boiling, add the asparagus to the pot for 3 minutes and then remove to a colander.
9. In large saucepan, combine butter and 1/2 teaspoon salt and 1/4 teaspoon pepper over medium-high heat until simmering - about 2 minutes. 
   Remove from the heat and stir in the lemon zest and juice.
   
10. Add pasta in salted water according to package instructions (for fresh pasta, this should only be about 90 seconds).
11. Using tongs, remove cooked pasta from the pot, add to butter mixture and toss to coat evenly. Stir in the parmesan cheese.
12. Remove chicken from the oven, transfer to a cutting board and slice. 
13. Arrange the chicken and asparagus over the top of the pasta and add more salt and pepper to taste if needed. Garnish with chopped parsley and lemon slices if you like and serve!