1 lb. asparagus, stalks trimmed and cut into thirds or quartered if large
¾ c. heavy cream
½ c. low-sodium chicken broth
Juice of 1 lemon
3 cloves garlic, minced
¾ c. shredded mozzarella
½ c. freshly grated Parmesan, plus more for garnish
1 lemon, sliced into half moons
Freshly chopped parsley, for garnish
Instructions
In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain and return to pot.
In a skillet over medium heat, heat olive oil. Add chicken and season with salt, pepper, and Italian seasoning. Cook until golden and no longer pink, 8 minutes per side. Transfer to a plate to let rest, then thinly slice.
To skillet, melt butter over medium heat. Add red onion and asparagus and season with salt and pepper. Cook until tender, 5 minutes, then add heavy cream, chicken broth, lemon juice, and garlic and simmer 5 minutes.
Stir in cheeses and let cook until melty, then add lemon slices and cooked linguine.
Top with sliced chicken and garnish with more Parmesan and parsley.
Recipe by 5* trending recipes with videos at https://food.theffeed.com/2019/01/13/lemon-asparagus-chicken-pasta-2/