Food, Uncategorized

Lemon Asparagus Chicken Pasta recipe review. πŸ‹ πŸ

One of my recent goals is to make a new meal every week. At least one meal I haven’t ever made before to try to switch things up a bit. It proves to be difficult because our nights are seriously crazy! Between sports practices , gymnastics, religion and any other after school activity that pops up….then there are evenings my husband is home late or traveling. When weekends roll around there are games for said sports, more religion, church & altar serving, birthday parties….it’s usually just easier to make one of my regular go-to meals. But I’ve been off to a pretty good start since I’ve also been trying to use the crockpot and instant pot more. So for now Monday and Thursday are the weeknights that everyone can usually sit and eat at the same time. Last week I decided to try out a Lemon Asparagus Chicken Pasta recipe and oh my goodness it was delicious!!

I stumbled on the recipe on the Delish website while I was looking for something else and printed it out so I wouldn’t lose or forget it. It made enough for the 5 of us for one dinner, a leftover night and just enough for me to have another day for lunch 🀫 (don’t tell my oldest because she usually wants the pasta leftovers for her school lunch)!! We had it with a loaf of Italian bread and Cesar salad for a side.

Here’s the recipe: https://www.delish.com/cooking/recipe-ideas/recipes/a52782/lemon-asparagus-chicken-pasta-recipe/

There were only about 4 reviews that I could see which was so surprising because it was easy and delicious. I didn’t really have to change much of anything. I had a block of mozzarella so I shredded that, I didn’t have a red onion so I used a vidalia and I used about 1/4 cup less of the heavy cream to make it a tad lighter but went a little heavier on the lemon juice. The chicken turned out perfect and I had to remove my 6 year old from the kitchen because she kept stealing it off the cutting board before I finished making the pasta!! We all love asparagus in my house but if it’s fresh it really needs to be cooked perfectly so it isn’t too hard or overdone and mushy. I cut a good inch or so off the bottom and then cut each spear into thirds. I think that simmering it for a few minutes in the sauce really makes the difference so it’s cooked just right.

A few days later and my husband said ‘that asparagus pasta was amazing, you need to make sure you keep that for one of your go-to recipes!’ And honestly since I could eat pasta all day everyday πŸ€— he doesn’t have to tell me that twice!!

~Elena πŸ’•

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