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1
Place the chicken in a roasting tray and cover liberally with salt, pepper and one tablespoon of the oil.
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2
Put in the oven at 180 degrees Celsius (360 degrees Fahrenheit) for ten minutes.
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3
Once done, add the asparagus spears to the chicken tray, add another tablespoon of oil, and return to the oven for a further fifteen minutes.
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4
In the meantime, you will need to begin boiling the pasta and making the sauce.
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5
Both of these should take about ten minutes.
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6
Chop the onion and mince the garlic cloves.
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7
Heat the remaining tablespoon of oil on a low flame for a moment before adding the onion and garlic.
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8
After a minute, add the white wine.
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9
Continue cooking until the onion is soft.
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10
Sprinkle the flour over the onions and wine, and stir to form a loose roux.
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11
Slowly whisk in the cream.
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12
Season with salt, pepper and basil.
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13
Once heated through and slightly reduced, turn the heat off under the creamy sauce and leave it to rest until the pasta is cooked.
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14
Once the pasta is ready, add about half a cup of pasta water to the cream sauce, and drain.
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15
Add the lemon zest and juice to the sauce, turn the heat back up to medium-low, and stir through.
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16
Taste and season accordingly.
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17
If the sauce tastes a little too lemony, add the milk and some salt.
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18
The sauce should be warm by now, so add the pasta back into the sauce and stir thoroughly until everything is nice and hot.
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19
Be careful not to curdle the sauce.
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20
Serve with the chicken and asparagus.
