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1
Heat olive oil in a high-sided skillet or Dutch oven over medium heat.
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2
Salt and pepper the chicken cubes.
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3
Add it into the Dutch oven and cook until browned and cooked through.
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4
Remove to a plate or bowl.
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5
Rinse the sliced leek thoroughly to remove any grit.
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6
Add the leek to the Dutch oven and cook to soften.
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7
Add extra oil if needed.
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8
Remove pot from heat.
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9
Blanch the asparagus in a pot of salted water for 2-3 minutes until crisp tender.
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10
Then remove the asparagus from the water and put it into a bowl of ice water.
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11
Cook the pasta in a pot of boiling salted water, according to package instructions.
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12
Then drain it and set aside.
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13
Prepare the sauce.
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14
Heat cream in a saucepan over medium heat until slightly thickened, about 5 minutes.
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15
Add lemon zest, a generous amount of pepper, and a pinch of salt.
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16
Add the Parmesan cheese and butter, and stir the sauce until it is smooth.
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17
In the Dutch oven with the leeks, combine the chicken, drained pasta, peas, asparagus, and sauce.
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18
Heat for about 5 minutes until the peas are cooked and everything is warmed through.
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19
Serve in bowls topped with more Parmesan cheese and chopped green onions.
