Prep:  30 Minutes

Cook: 30 Minutes

Level:  Easy

Makes:  4 Servings

Author: CHELSEA LUPKIN (delish.com)

INGREDIENTS

• Kosher Salt

• 1lb. linguine or spaghetti

• 1 tbsp. extra-virgin olive oil

• 1 lb. boneless skinless chicken breasts

• Freshly ground black pepper

• 2 tsp. Italian Seasoning

• 2 tbsp. butter

• 1 small red onion, chopped

• 1 lb. asparagus, stalks trimeed and cut into thirds

• 3/4 c. heavy cream

• 1/2 c. low-sodium chicken broth

• Juice of 1 lemon

• 3 cloves garlic, minced

• 3/4 c. shredded mozzerella

• 1/2 c. freshly grated parmesan, plus more for garnish

• 1 lemon, sliced into half moons

• Freshly chopped parsley, for garnish

DIRECTIONS

1. In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain and return to pot.

2. 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.

3. To skillet, melth butter over medium heat. Add red onion and asparagus and season with salth and pper. Cook until tender, 5 mintues, then add heavy cream, chicken broth, lemon juice, and garlic and simmer 5 mintues.

4.  Stir in cheeses and let cook until melty, then add lemon slices and cooked linguine.

5.  Top with sliced chicken and garnish with more parmesan and parsley.

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