Lemon and Dill Chicken Pasta
Ingredients
- 4 cups chicken broth
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. dried oregano
- ¾ pound fusilli pasta
- 1 bunch of asparagus tips
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon finely grated lemon zest, plus juice of one lemon
- Kosher salt and freshly ground pepper
- 1 ¼ pounds boneless, skinless chicken breasts, cut into small bite size pieces
- 1/2 c. half and half
- 1/2 c. Asiago shaved cheese
- ⅓ cup chopped fresh dill
Directions
- Season chicken generously with salt, pepper, garlic powder, oregano, and onion powder
- In large skillet, cook chicken in olive oil and spices until cooked thoroughly.
- Add chicken broth,1/2 tsp lemon zest, lemon juice and pasta, cook uncovered until pasta is tender
- Add asparagus and place lid on pan to steam the asparagus.
- Once asparagus is cooked, add half and half and Asiago cheese. Stir until pasta is covered and cheese is melted
- Add the remainder of lemon zest, additional salt and pepper to taste and top with fresh dill.
Enjoy!