| Level: | Easy |
| Total: | 40 min |
| Active: | 35 min |
| Yield: | 2 servings |
Ingredients
- Kosher salt and freshly ground black pepper
- 8 ounces casarecce pasta
- 2 boneless, skinless chicken breasts (if breasts are thick, lightly pound to 1-inch thickness)
- 2 tablespoons olive oil
- 1/4 cup white wine, such as Pinot Grigio
- 1 tablespoon salted butter
- 3 stalks broccolini, cut into 2-inch pieces
- 10 asparagus spears, cut into 2-inch pieces
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 3/4 cup heavy cream
- 1/3 cup grated Parmesan, plus a piece of Parmesan for shaving
- Zest and juice of 1/2 lemon
- 6 fresh basil leaves
Instructions
- Bring a large pot of salted water to a boil. Add the pasta to the boiling water and cook according to the package directions.
- Sprinkle the chicken on one side with salt and pepper. Heat the olive oil over medium-high heat in a large skillet. When the oil is hot, add the chicken, seasoned-side down, then sprinkle the other side with salt and pepper. Cook until golden brown and cooked through, 5 to 6 minutes per side. Remove from the skillet and set aside.
- Drain the pasta, reserving 1 cup of the pasta water. Set aside.
- With the empty chicken skillet over a medium heat, add the white wine, scraping the bottom of the skillet with a wooden spoon, until almost fully reduced, about 30 seconds. Add the butter and melt. Add the broccolini and saute until bright green, about 1 minute. Add the asparagus and saute for 1 minute more. Add the garlic and oregano and stir to combine. Add the cream and bring to a simmer, stirring. Stir in the grated Parmesan, lemon zest and juice. Season with salt and pepper. Add the reserved pasta to the sauce and toss well to coat the pasta, adding the pasta water 1/4 cup at a time, if the sauce is too thick.
- Slice the chicken breasts thinly and place on top of the pasta, or serve them whole if you prefer. Garnish with the basil leaves and Parmesan shavings.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 1457 |
| Total Fat | 69 g |
| Saturated Fat | 32 g |
| Carbohydrates | 111 g |
| Dietary Fiber | 13 g |
| Sugar | 12 g |
| Protein | 96 g |
| Cholesterol | 353 mg |
| Sodium | 2042 mg |
Reviews
This is delicious!! Easy to prepare and makes for a fancy meal – date or not.
I actually put the chicken and vegetables over cauliflower rice to keep the carbs down and it was still delicious. I made it with the noodles for everyone else.
Tastes fantastic!
Fantastic dish. This will be my 4th time making it.
This looks fabulous! I’m adding it to my list of what I want to make for dinner. By the way I think you made the fish spatula popular again because they’re all using it on all the other shows now. Lol.
Wow! I’ve made this twice now and it will be our go to! The second time I made it with bone in chicken thighs and didn’t have any Parmesan cheese so I substituted Swiss cheese slices and it was D-Lish!!
Thank you Ree!!
Thank you Ree!!
Wow this was so good!! We will definitely add this to our dinner rotation.
This was delicious!