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Lemon Chicken Asparagus Spaghetti
Ingredients
- 4 grilled chicken breasts, fully cooked
- 1/2 pound dry spaghetti
- Slice the chicken breasts against the grain and get the spaghetti boiling in lightly salted water.
- In a large saute pan, lightly saute
- 3 cloves garlic in
- 3 tbsp oilive oil
- Add
- 1/4 cup butter
- juice and finely grated zest of one lemon
- 2 tbsp fresh oregano, chopped
- 1/2 cup white wine (or chicken stock)
- 1 tbsp dijon mustard
- Simmer slowly for a minute or two and then add
- 2 cups chopped fresh asparagus
- 1 small red pepper diced
- Cook for only about 4 to 5 minutes until the asparagus is cooked but still has a little crispness. Add the sliced chicken in the last minute, just to warm it through. Pour the contents of the saute pan over the cooked spaghetti and toss well before serving.
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