Lemon Asparagus Pasta
A bright fresh, nutrient dense pasta dish
Ingredients
- 1 lbs Chicken
- 1 bunch asparagus
- ½ white onion
- 1 cup chopped mushrooms
- 1 cup frozen peas
- 1 lemon juiced
- 2 tablespoon olive oil
- 1 tablespoon parsley
- 1 teaspoon thyme
- ¼ teaspoon red pepper flakes
- 1 teaspoon lemon pepper
- ½ teaspoon salt and pepper
- 1 cup chicken broth
- 2 tablespoon JOI- cashew can use cashew butter instead
- 1 box Jovial pasta of your choice this recipe uses the rice pasta
Instructions
- Heat 1 tablespoon olive oil in a pan. While oil is heating cut raw chicken into 1 inch cubes. When the oil is hot add your chopped chicken and sprinkle with 1 teaspoon lemon pepper.
- Cook your pasta of choice follow the package directions.
- Chop end of asparagus off and cut the remaining asparagus into fourths- this should leave you with asparagus pieces that are about 1-1.5 inches. Dice the white onion and roughly chop the mushrooms.
- Add all of your chopped veggies and frozen peas to another pan with 1 tablespoon olive oil. Season with salt and pepper. Cook until asparagus is vibrant green and peas are thawed.
- Add your cooked chicken to the pan with your veggies and turn on low to keep warm. In the meantime, in the chicken pan, time to make the sauce. Combine JOI, juice of one lemon, chicken broth, parsley, thyme, red pepper flakes, salt and pepper.
- When sauce is thickened, combine veggies, chicken, sauce and pasta into a bowl and toss together. Serve and enjoy!
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