Charred Asparagus Cream Pasta with Blackened Lemon Chicken
The ultimate comfort food for spring! Charred Asparagus Cream Pasta with Blackened Lemon Chicken is creamy, smoky, and packed with vibrant flavors. This easy weeknight dinner will impress your family and friends, making it a must-try tonight!
Equipment
- Skillet
- Frying Pan
- Blender
- Food Processor
- Large Pot
Ingredients
- 1 pound boneless skinless chicken breast
- 1 tablespoon brown sugar
- 1 tablespoon paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1 unit zest + juice of 1 lemon
- 1/2 teaspoon salt + pepper
- 3 tablespoons olive oil divided
- 1 bunch asparagus ends trimmed
- 1/3 cup sunflower seeds toasted (any nut/seed will work great)
- 1 cup fresh basil
- 1 cup spring greens (arugula, baby kale, kale or another cup of fresh basil)
- 1 clove garlic
- 1/2 cup olive oil
- 1 pinch crushed red pepper flakes
- to taste salt
- 1 pound long cut pasta use gluten free if needed
- 1/3 cup full-fat canned coconut milk or heavy cream
- 4-6 ounces goat cheese crumbed
- for garnish (optional) radish flowers
Instructions
- In a large gallon size zip-top bag or bowl, combine the chicken, brown sugar, paprika, cayenne, garlic powder, thyme, lemon zest + juice, salt and pepper and 2 tablespoons olive oil. Toss to evenly combine.
- Place the asparagus in a large baking dish and toss with 1 tablespoon olive oil, salt + pepper.
- In a blender or food processor, combine the sunflower seeds, basil, spring greens, garlic, 1/2 cup olive oil, pinch of crushed red pepper and salt. Pulse until combined and the sauce looks like pesto. Taste and add more salt if desired.
- Bring a large pot of salted water to a boil.
- Heat a large skillet, grill or grill pan to medium high heat. Once hot, add the chicken and grill until char marks appear and the chicken is cooked through, about 5-8 minutes per side. Remove the chicken from the grill and tent with foil.
- Add the asparagus to the grill and grill until charred, about 5-8 minutes. Remove and keep warm.
- Boil the pasta according to package directions until al dente. Drain and add pasta right back to the hot pot. Add the sunflower seed pesto, 1/3 cup of coconut milk or heavy cream and half of the goat cheese. Toss well to combine.
- Cut the asparagus into thirds and the chicken into bite size pieces. Add to the hot pasta and toss gently to combine.
- Serve pasta hot with the remaining goat cheese. EAT!
Notes
Storage: If you have leftovers, store them in an airtight container in the fridge for up to three days. Reheat gently on the stove with a splash of water or broth to bring back the creamy texture.
Freezing: This dish can be frozen, but it’s best to freeze the components separately. The chicken and pesto freeze well, while the pasta is best served fresh.
Pairing: A bright salad or steamed vegetables makes a perfect side dish with this meal. The freshness complements the rich flavors of the pasta.
Cooking pasta: Make sure to add enough salt to the water when boiling pasta as it enhances the flavor. The water should taste like the sea!
Spice level: Adjust the amount of cayenne pepper according to your spice tolerance. You can always add more, but it's tough to take it out!
Presenting the dish: To elevate the presentation, serve in a large bowl and sprinkle with fresh herbs, additional goat cheese, or a drizzle of olive oil.
Freezing: This dish can be frozen, but it’s best to freeze the components separately. The chicken and pesto freeze well, while the pasta is best served fresh.
Pairing: A bright salad or steamed vegetables makes a perfect side dish with this meal. The freshness complements the rich flavors of the pasta.
Cooking pasta: Make sure to add enough salt to the water when boiling pasta as it enhances the flavor. The water should taste like the sea!
Spice level: Adjust the amount of cayenne pepper according to your spice tolerance. You can always add more, but it's tough to take it out!
Presenting the dish: To elevate the presentation, serve in a large bowl and sprinkle with fresh herbs, additional goat cheese, or a drizzle of olive oil.