Lemon Asparagus Pasta w/Chicken

Here is yet another recipe that I found on Pinterest. I like pasta, I like asparagus and I’m okay with lemons, so I figured I would try it. I did make one kind of big mistake though. I must have glossed over the part where the recipe said that the chicken would need to be grilled prior to making this dish. I don’t have a grill or a grill pan (but they are on my wedding registry) so I just through the chicken in a regular pan and cooked it. So I’m pretty sure that this meal would’ve tasted ten times better if I had actually grilled the chicken first. Other than that minor issue, the recipe was very easy to make. And it lasted for a very long time. My fiancé went out of town for a work trip and I literally had 1 ½ weeks’ worth of food. Also, one serving of this recipe is less than 400 calories. I’m counting calories now (can’t eat more than 1200 a day) so that’s really important to me nowadays.

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INGREDIENTS
  • 1 pound of boneless, skinless chicken breasts, grilled and cut into strips
  • 1 pound of asparagus, ends removed, cut into 1 inch pieces
  • 10 ounces of linguine pasta (spaghetti or fettuccine will also work)
  • ¾ cup heavy cream
  • 2 tablespoons of butter
  • salt and pepper to taste
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon juice
  • ⅓ cup finely shredded parmesan cheese
  • Optional garnishes: lemon slices and ¼ cup chopped parsley

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Chicken + Broccoli Alfredo Pasta

Another day, another one-pan recipe. Well…not exactly. You really need a large pan/skillet and a large pot, but it all ends up in one pan by the time you’re finished cooking. First, let me say that I am not a big fan of canned Alfredo sauce. It’s too much like mayonnaise in taste, look and smell. And I don’t particularly care for it when it’s heated up the next day. Generally speaking, it’s just not my thing. So initially when I found this recipe, I figured I would just have to take an L on this recipe and make something that I don’t really like because I know my fiancé would eat it and at the very least, it’d be something different for my taste buds. I was very surprised to find that this particular recipe with the word “Alfredo” in the title did not actually use any type of canned Alfredo sauce. Instead the recipe calls for heavy cream, milk and flour. It tasted so good! Instead of looking, tasting and smelling like mayonnaise, it’s more subtle and so much better. You can honestly barely see the sauce once the chicken, pasta and broccoli are mixed in. It’s very light but you can certainly taste it. Anyone who feels like they don’t like Alfredo sauce should probably try this recipe. More than likely, if you don’t like Alfredo sauce, you’ve probably just been using/eating a sauce that was too heavy.

Click HERE to see the ingredients and instructions for this recipe.

Balsamic Chicken & Vegetables

This is a recipe that I should’ve tried a couple of months ago but I kept putting it off because I never seemed to have all the ingredients at one time. Last week I ended up getting everything I needed so I decided to give it a go anyway and hope for the best. 

First of all, the food came out looking beautiful! I almost didn’t want to eat it because it was so pretty (we still ate it though). Secondly, this recipe includes a good amount of carrots (I hate carrots), but surprisingly I still enjoyed it. I don’t cook just for myself so sometimes I make dishes that include foods that I don’t necessarily enjoy eating (i.e. carrots, salmon, etc.). Both of the vegetables in this recipe were tasty though, and that’s probably due to the sauce that they were cooked in. Lastly, the recipe calls for you to remove the chicken from your pan and put it on a serving plate prior to cooking the vegetables… don’t do that if you have no way of keeping the chicken warm. No one wants to eat cold chicken and warm veggies. I don’t have a serving plate that has the ability to keep the food warm so I kept my chicken in the pan with the vegetables and my chicken wasn’t burnt at all.

  

Click HERE to try this recipe.