Lemon Chicken and Asparagus Pasta

This dish is loosely based on one of my most favorite pasta dishes, Creamy Artichoke Lemon Chicken Pasta.  When C tasted it, he said it was "too bitter."  I was perplexed, he went on to explain, "bitter, like a lemon."   Ah, means too sour, not bitter.  Point taken, but he loves the Creamy Artichoke Lemon Chicken Pasta, must be the bacon that cuts the sourness of the lemon.  So if you aren't a huge fan of tartness, reduce the lemon juice to 1/4 cup.  I am a huge fan of the tartness, so it must mean more of the leftovers for me.  Next time I am going to add fresh peas and I will scale back the lemon for Mr. Bitter.

Lemon Chicken and Asparagus Pasta

1 pound penne pasta
1 tablespoon olive oil
2 skinless, boneless chicken breasts, halved and pounded to ¼ inch thickness
¼ cup all-purpose flour
Zest of one lemon
½ teaspoon salt
¼ teaspoon pepper
½ onion, chopped
1 pound asparagus, trimmed and cut into 1” pieces
½ cup white wine
1 ½ cups chicken broth
1/3 cup fresh lemon juice
1/3 cup heavy cream
1 tablespoon butter, chilled
salt and pepper to taste

Bring a large pot of lightly salted water to boil. Add pasta, and cook according to package directions. Drain and set aside.

In a large Dutch oven, heat the olive oil over medium heat. In a bowl, stir together flour, lemon zest, salt, and pepper. Lightly coat chicken with flour mixture. Sauté the chicken until cooked through and golden brown on both sides. Remove the chicken and drain on paper towels. Add the onion and asparagus to the pan and sauté for 3 minutes. Deglaze the pan with the wine. Cook for 2 minutes. Add the broth and lemon juice, cook for 2 minutes more. Stir in the cream and the butter to the sauce, stirring until completely incorporated. Season with salt and pepper.

Slice the chicken breasts into strips, and return them to the pan. Stir in the penne to coat with the sauce. Serve.

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