Chicken & Asparagus Pasta With Lemon Cream Sauce

Eat this.  Just…trust me.  Next time I make it I’m going to cut the lemon juice by 1/3’rd and increase the cream by 1/3’rd, and increase the black pepper by 25%.  Greg wants me to increase the red pepper by 75%, and I told him he’s just plain crazy.  I had to cook the sauce longer than stated to get it to thicken, but thin would have worked just fine.  I tossed my chicken in with the pasta and then poured the sauce over the entire mixture.

When the recipe states “cook the chicken on baking sheet”, I hope you have the good sense to rinse and dry it, put in a PAN, put a bit of good olive oil and salt and pepper on it, cover it with foil, and bake it without overcooking it and turning it into cardboard (which means pulling it out of the oven at an internal temperature of 157 degrees, knowing it will continue cooking up to 165 after you pull it out and let it rest for a bit before slicing it).  What am I saying?  Of course you knew that.

Chicken & Asparagus Pasta With Lemon Cream Sauce

Thank you to the folks at “The Comfort of Cooking” for sharing such a delicious dinner.