Roast Chicken Breast With Asparagus Pasta And Lemon Butter Sauce Recipe

Name: Roast Chicken Breast With Asparagus Pasta And Lemon Butter Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 tablespoons butter; 1 shallot peeled and finely diced; 1 dash worcestershire sauce; 5 sprigs fresh basil finely chopped, plus additional leaves, for garnish; 1 lemon peel; 1 teaspoon juice; 2 chicken breasts skin-on, on the bone, about 1 lb each; 1/2 teaspoon paprika; 1 teaspoon black peppercorns; 14 ounces tagliatelle pasta; 1 pound asparagus woody ends snapped off, cut into diagonal slices; 1/2 cup heavy cream

Servings: persons

8 tablespoons butter
1 shallot peeled and finely diced
1 dash worcestershire sauce
5 sprigs fresh basil finely chopped, plus additional leaves, for garnish
1 lemon peel
1 teaspoon juice
2 chicken breasts skin-on, on the bone, about 1 lb each
1/2 teaspoon paprika
1 teaspoon black peppercorns
14 ounces tagliatelle pasta
1 pound asparagus woody ends snapped off, cut into diagonal slices
1/2 cup heavy cream

1
Preheat the oven to 325u00b0F. Beat the butter in a medium bowl with an electric mixer until creamy. Stir in the shallot, Worcestershire sauce, chopped basil and lemon peel and juice. Season with salt and black pepper. Spoon into a log on plastic wrap. Roll up and refrigerate for 45 mins.
2
Meanwhile, rub the chicken all over with paprika, salt and black pepper. Place in a baking pan lined with parchment paper. Roast for 40 mins until cooked through.
3
Heat a small skillet and toast the peppercorns 30 seconds or until fragrant. Remove from the pan and coarsely crush. Cook the pasta in boiling salted water according to the package directions, adding the asparagus 3 mins before the end of the cooking time.
4
Reserve 1 tbsp cream. Bring remaining cream to a boil in a medium saucepan. Reduce the heat to low; gradually add the lemon butter, stirring until melted. Add the reserved cream.
5
Remove the chicken from the oven. Remove from the bone and slice. Drain the pasta and asparagus and arrange on 4 plates. Top with the chicken. Drizzle with the sauce and garnish with basil leaves and peppercorns.

807

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 8 tablespoons butter, 1 shallot peeled and finely diced, 1 dash worcestershire sauce, 5 sprigs fresh basil finely chopped, plus additional leaves, for garnish, and more.

Yes, Roast Chicken Breast With Asparagus Pasta And Lemon Butter Sauce falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roast Chicken Breast With Asparagus Pasta And Lemon Butter Sauce

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