My favorite recipe for the month of May:
Grilled Chicken & Asparagus Pasta
2 chicken breasts cooked and cut into bite-size pieces
1 1/2 pounds asparagus, ends trimmed
1 pound bowtie pasta
1/4 cup butter
1 clove garlic, minced
1/2 cup heavy cream
1/2 cup chicken stock (I use a can of Swanson's)
1 cup parmesan cheese, shredded
1 lemon, juiced and zested
salt & pepper
Cook asparagus until tender-crisp, about 2 minutes. Rinse with cold water, set aside. Cook pasta according to directions. In a large skillet, on low heat combine butter, garlic, cream and chicken stock. Stir in salt to taste, lemon zest and lemon juice. Bring to a boil and simmer for 3 minutes. Reduce heat to low and add chicken, cheese, and drained pasta. Cut cooked asparagus into 2 inch pieces. Add asparagus to the pasta and toss all ingredients together. Turn off heat and let pasta sit to allow the sauce to thicken. Season with salt and pepper to taste. Serves 6.
*The chicken can be grilled or boiled, or you can cheat and use a rotisserie chicken from Costco!
