Preparation
Total Time
Serves
- 4Maple Leaf Prime® Raised Without Antibiotics Boneless, Skinless Chicken Breasts
- 500 g Pappardelle or Wide Noodle, cooked and drained
- 1 ½tbsp olive oil
- 1tbsp butter
- 2shallots, minced
- 2tsp garlic, finely minced
- 1bunch asparagus, woody stems removed and sliced ¼ inch angled
- 4large leaves fresh basil, chopped
- 1 ½lemons + zest
- 1cup chicken broth
- 2cups Parmesan, grated
- Salt & Pepper
- Preheat grill to medium high heat. In a large bowl season chicken with ½ tbsp olive oil, juice of half lemon and salt and pepper.
- Grill chicken 7 to 8 minutes per side or until internal temperature of 165 F is reached. Set aside and keep warm.
- Heat remaining olive oil and butter in a large skillet over medium high heat.
- Add shallot and stir constantly for 1 minute, add garlic and cook 1 minute longer. Add lemon zest and cook for 30 seconds longer.
- Add asparagus and cook, stirring frequently for about 2 to 3 minutes.
- Squeeze juice of 1 lemon into pan to deglaze and add chicken broth. Season with salt and pepper.
- Add pasta and toss until warmed through. Sprinkle in parmesan and toss well to coat until cheese melts into sauce. Add basil and stir well to combine.
- Transfer pasta onto platter and garnish with additional parmesan and basil if desired and serve with warm chicken.
Serve with fresh baguette and butter
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