Simple, wholesome ingredients and a speedy cook time make this dish a go-to weeknight comfort meal. You can customize this recipe using whatever ingredients you have on hand; broccoli makes a fine substitute for the asparagus, or you can omit the chicken and chicken broth and add mushrooms, fresh grated Parmesan and vegetable broth to make it vegetarian.
12 oz boneless, skinless chicken breast cutlets, sliced into 12 strips
3 tbsp fresh lemon juice
1 bunch asparagus (about 1 lb), trimmed and cut diagonally into 1 1/2-inch lengths
1/2 cup chopped fresh mint, divided
1/4 tsp sea salt (TRY: Bob's Red Mill Sea Salt)
1/8 tsp ground black pepper
2 tsp olive oil
1/2 cup low-sodium chicken broth
2 tbsp cold organic unsalted butter, cubed
Cook pasta al dente according to package directions. Reserving ½ cup of the cooking liquid, drain pasta.
Meanwhile, season chicken with salt and pepper. In a large skillet, heat oil on medium. Add chicken and cook, turning once, until golden, 4 to 6 minutes.
Stir in pasta, broth, lemon juice and butter and bring to a simmer. Add asparagus and cook, stirring, until asparagus is tender-crisp and chicken is no longer pink inside, 1 to 2 minutes. Stir in ¼ cup mint and enough of the reserved cooking liquid to make a thin sauce. Sprinkle with remaining ¼ cup mint.
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