Description
Discover how to make a flavorful Lemon Garlic Chicken Pasta dish that will tantalize your taste buds. This easy recipe is perfect for a delicious dinner!
Ingredients
- 12 oz (340 g) penne pasta
- 1 bunch fresh asparagus
- 2 chicken breasts, butterflied
- Salt and pepper, for seasoning
- 1 tablespoon (15 ml) olive oil
- 2 tablespoons (30 ml) vegetable oil
- 6 cloves garlic, minced
- 1 cup (240 ml) low-sodium chicken broth or stock
- 1 cup (240 ml) coconut milk or almond milk
- 1/2 teaspoon (3 ml) dried thyme, leaves or powder
- 1/3 cup (80 g) vegan parmesan cheese, more for serving
- 1/2 lemon, juiced
Instructions
- Trim about an inch from the bottom of the asparagus stalks, discard, and then cut the stalks into 2-3 segments; set them aside.
- Slice the chicken breasts in half horizontally to create thinner pieces, pat them dry, and sprinkle both sides with salt and pepper.
- Boil a big pot of water and cook the penne following the package guidelines. Add the asparagus pieces to the pot during the last 5 minutes of pasta cooking. Once done, save half a cup of the pasta water, drain the rest, and set the pasta and asparagus aside.
- Warm a large skillet over medium-high heat. Once hot, pour in the oils and let them heat up. Place the chicken in the pan, cooking for 4 minutes on the first side without moving them, then turn them over and continue cooking for another 4-5 minutes until the internal temperature hits 165F. Transfer the chicken to a cutting board.
- In the same skillet, add the garlic and stir it for about 30 seconds.
- Pour in the chicken broth and coconut or almond milk, stirring to deglaze the pan, and bring the mixture to a simmer. Add the thyme, mix well, lower the heat to medium-low, and let the sauce simmer for 10 minutes.
- Slice the chicken into ½-inch strips and return them to the skillet, along with the juices from the cutting board.
- Add the cooked pasta, asparagus, vegan parmesan, and lemon juice to the sauce. Toss everything thoroughly to combine and pour in half of the reserved pasta water to achieve the desired sauce consistency. Use the remaining water if necessary.
- Serve with extra vegan parmesan on top and a lemon wedge or additional lemon juice if you like.
Notes
- Consider enhancing the flavor with a dash of red pepper flakes or a hint of chili powder in the sauce.
- Add vibrancy by incorporating a combination of green and purple asparagus, if accessible.
- For a richer sauce, introduce a touch of coconut cream or almond cream near the end of cooking.
