LEMON CHICKEN ALFREDO
Rich & creamy lemon herb chicken Alfredo with crunchy asparagus. The sauce is loaded with plenty of lemon and garlic for a refreshing twist on a classic chicken Alfredo.
Servings: 5 -6
Ingredients
- 3 chicken breasts
- ½ lbs asparagus ends trimmed
- Olive oil
- Salt
- Pepper
- Dried oregano
- 16 oz linguini cooked
- 1 cup butter
- 2 cups heavy cream
- Zest from 2 lemons
- Lemon Zest strips from 1 lemon
- ½ cup lemon juice
- **Adjust lemon zest + juice to your liking this recipe calls for a lot and you will really taste the lemon
- 3 cups shredded Parmesan cheese
- 2 tbsp fresh chopped parsley
- Garnish:
- Parmesan cheese
- Lemon zest ribbons
- Fresh chopped parsley
Instructions
1. Heat grill to medium high heat or oven to 400 degrees.
2. Rinse chicken breasts, pat dry and trim off any fat. Coat the chicken in olive oil, season with salt, pepper and oregano all over. Place trimmed asparagus in foil, coat with olive oil, salt and pepper and wrap in foil.
3. Grill chicken, turning every 5 minutes until fully cooked -about 20 minutes. Place asparagus on grill and cook for 10-15 minutes depending on how hot your grill is. You want the asparagus to be a bit under cooked with some crunch. If using the oven, place chicken in a baking dish, cover with foil and bake for 20-25 minutes until cooked.
4. Once chicken and asparagus are done, set aside and let cool.
To make the sauce:
- 5. Melt the butter in a large skillet over medium high heat. Add the cream and continuously whisk to combine until butter is mixed into cream.
6. Season with a generous amount of salt and pepper. Slowly pour in lemon juice, whisking vigorously to avoid sauce from curdling
7. Next add the Parmesan cheese and continue to whisk until cheese melts into sauce
8. Add zest from 2 lemons and 1 tbsp of lemon zest strips -save the rest for garnish. Mix in fresh parsley. Taste and adjust seasoning
To assemble:
- 9. Cut chicken breasts into thick slices