Lemon Asparagus Chicken Pasta Chinese Foods

Lemon Asparagus Chicken Pasta

Asparagus lemon chicken pasta is a spring kind of meal day. It involves a ton of spring flavors, like asparagus, lemon, homemade basil pesto, pasta, and of course chicken. You guys are going to love this easy one-pan meal!

I’ll be the first to admit, we’re not huge pasta lovers around here but once in a while, I get a craving for a big bowl of pasta, preferably in some kind of creamy sauce, with a side of fresh salad. 

Well, this lemon asparagus chicken pasta is exactly that. It will surely fix your pasta craving right away.

🔴YIELDS: 4 serving(s)

🟣PREP TIME: 30 mins

🟢TOTAL TIME: 30 mins

🟠CAL/SERV: 981

🔴Ingredients🔴

🔹SAVE TO MY RECIPES

🔹Kosher salt

🔹1 lb. linguine

🔹1 tbsp. extra-virgin olive oil

🔹1 lb. boneless skinless chicken breasts

🔹Freshly ground black pepper

🔹2 tsp. Italian seasoning

🔹2 tbsp. butter

🔹1 small red onion, chopped

🔹1 lb. asparagus, stalks trimmed, cut 🔹into thirds or quartered if large

🔹3/4 c. heavy cream

🔹1/2 c. low-sodium chicken broth

🔹Juice of 1 lemon

🔹3 cloves garlic, minced

🔹3/4 c. shredded mozzarella

🔹1/2 c. freshly grated Parmesan

🔹1 lemon, sliced into half-moons

🔹Freshly chopped parsley, for garnish

🔴Step 1

🔹In a large pot of salted boiling salted 🔹water, cook pasta until al dente 🔹according to package directions. 🔹Reserve ¼ cup pasta water before 🔹draining. Return pasta to pot.

🔴Step 2

🔹Meanwhile, in a large skillet over 🔹medium heat, heat oil. Add chicken and 🔹season with salt, pepper, and Italian 🔹seasoning. Cook until golden and no 🔹longer pink, 8 minutes per side. 🔹Transfer to a plate to rest for 10 🔹minutes. Slice chicken into strips.

🔴Step 3

In the same skillet, melt butter over medium heat. Add onions and asparagus and season with salt and pepper. Cook until starting to soften, 5 minutes. Add cream, broth, lemon juice, and garlic and simmer for 5 minutes.

🔴Step 4

🔹Stir in cheeses and let cook until 🔹melted. Add lemon slices, cooked 🔹pasta, and reserved pasta water and 🔹toss until combined.

🔴Step 5

🔹Top with sliced chicken and garnish 🔹with parsley.

Mexican Rice Foods Hotels and Restaurant Dish

🟣YIELDS: 8 serving(s)

🟣PREP TIME: 15 mins

🟣TOTAL TIME: 45 mins

🟣CAL/SERV: 260

🔹Ingredients

🔹SAVE TO MY RECIPES

🔹3 tbsp. extra-virgin olive oil

🔹2 carrots, finely chopped

🔹1 small green bell pepper, seeds and 🔹ribs removed, finely chopped

🔹1 small yellow onion, finely chopped

🔹3 cloves garlic, thinly sliced

🔹2 c. long-grain rice, rinsed, drained

🔹2 tbsp. tomato paste

🔹2 1/2 c. low-sodium chicken broth

🔹1 (14-oz.) can fire-roasted diced 

🔹tomatoes, drained

🔹1 (8-oz.) can tomato sauce

🔹3/4 tsp. ground cumin

🔹1/2 tsp. dried oregano

🔹Kosher salt

🔹Freshly ground black pepper

🔹1/4 c. chopped fresh cilantro

🔴Directions

🟣Step 1

🔹In a large skillet over medium-high heat, 🔹heat oil. Add carrots, bell pepper, onion, 🔹and garlic and cook, stirring frequently, 🔹until onions are translucent, about 7 🔹minutes. Add rice and tomato paste and 🔹cook, stirring, until grains are toasted, 2 🔹to 3 minutes.

🟣Step 2

🔹Pour in broth, diced tomatoes, and 🔹tomato sauce; season with cumin, 🔹oregano, salt, and pepper. Bring to a 🔹boil. Cover and reduce heat to low. 🔹Simmer, stirring occasionally, until rice 🔹is cooked through and liquid is 🔹absorbed, about 17 minutes. 

 

🟣Step 3

🔹Fluff rice with a fork. Top with cilantro.

🔹mexican rice with tomatoes, onion and 🔹fresh cilantro

Chiken Fried Rice (Breakfast and Dinner Foods

Fried rice is a dish of cooked rice that has been stir-fried in a wok or a frying pan and is usually mixed with other ingredients such as eggs, vegetables, seafood, or meat. It is often eaten by itself or as an accompaniment to another dish.

🔴YIELDS: 6 serving(s)

🟠PREP TIME: 10 mins

🟢TOTAL TIME: 40 mins

🟣CAL/SERV: 453

 #️⃣Ingredients

🔹2 tbsp. extra-virgin olive oil

🔹3 chicken breasts (about 1 1/2 lb.)

🔹Kosher salt

🔹Freshly ground black pepper

🔹2 tbsp. sesame oil, divided

🔹1 medium onion, chopped

🔹2 carrots, peeled and diced

🔹3 cloves garlic, minced

🔹1 tbsp. freshly minced ginger

🔹4 c. cooked white rice (preferably leftover)

🔹3/4 c. frozen peas

🔹3 large eggs, beaten

🔹3 tbsp. low-sodium soy sauce

🔹2 green onions, thinly sliced

🔶Nutrition Information🔶

 

#️⃣Directions

Step 1

In a medium skillet over medium heat, heat olive oil. Season chicken with salt and pepper on both sides, then add to skillet, and cook until golden and no longer pink, 8 minutes per side. Remove from skillet and let rest 5 minutes, then cut into bite-sized pieces.

Step 2

To the same skillet, heat 1 tablespoon sesame oil. Add onion and carrots and cook until soft, 5 minutes, Add garlic and ginger and cook until fragrant, 1 minute more. Stir in rice and peas and cook until warmed through, 2 minutes.

Step 3

Push rice to one side of skillet and add remaining tablespoon sesame oil to other side. Add egg and stir until almost fully cooked, then fold eggs into rice. Add chicken back to skillet with soy sauce and green onions and stir to combine.

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