Pasta with Lemon Cream Sauce, Asparagus, and Peas


I love asparagus, but unfortunately I’m the only one in our house that with this love. So, with -s out of town, I tried a new yummy recipe from Cooking Light’s August 2007 issue. I was going to add chicken, but I was too lazy. Chicken would be a most delicious addition. I was just going to saute a boneless breast, so next time I’ll try that. You can also substitute green beans for the asparagus. Here’s my version of this recipe:


  • 1 box of whole grain penne
  • 1 lb. asparagus, cut into 1 1/2 inch pieces (you can substitute green beans)
  • 1 c. frozen peas, thawed
  • 2 TBSP butter
  • 1 lb. boneless chicken breasts, but into bit sized pieces
  • 2 garlic cloves, minced
  • 2 c. chicken broth
  • 2 tsp. cornstarch
  • 2/3 c. heavy cream
  • juice of 2-3 lemons
  • 1/4 c. capers, drained and rinsed
  • salt as necessary
  • 1/2 tsp. pepper


  1. Cook Pasta according to package in salted water. Add asparagus during the last minute of cooking and add the thawed peas in the last 15 seconds. Drain and set aside.
  2. Meanwhile, melt butter in a skillet over medium-high heat. If using chicken, add chicken, and saute until cooked through; next add garlic to pan and saute 1 minute. Combine broth and cornstarch in a small bowl; stir until well blended. Add broth mixture to pan; bring to a boil. Cook 1 minute or until thick, stirring constantly. Remove from heat. Stir in cream, juice, capers, salt and pepper. Add pasta mixture to broth mixture; toss gently to coat.

Pasta with Lemon Cream Sauce, Asparagus, and Peas:


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