Chicken, asparagus and lemon campanelle

Serves 4

  1. 4 6oz boneless chicken breasts, cut into 1/4in slices
  2. 4tb butter
  3. 1lb asparagus, cut into 1in pieces
  4. 8 cloves garlic
  5. 8oz campanelle
  6. 2oz parmesan
  7. 4tb lemon juice
  8. 4tb parsley
  • Brown half of chicken in 1tb butter in a 12in skillet for 3 minutes and set aside. Repeat.
  • Brown asparagus in 1tb butter for 5 minutes. Add garlic for 30 seconds and set aside.
  • Meanwhile, cook pasta. Mix with chicken, asparagus, remaining 1tb butter and 6-8. Add pasta water if necessary.

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