Pasta with Creamy Lemon Basil Sauce
 
Prep time
Cook time
Total time
 
Author:
Serves: 6 servings
Ingredients
  • 1 lb. campanelle pasta (or short noodles of your choice)
  • 2 Tbsp canola oil, divided
  • 1 lb. boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • I red bell pepper, diced
  • ½ red onion, sliced
  • 1 8-oz. pkg sliced mushrooms
  • 1 bunch asparagus, trimmed and cut into bite-sized pieces
  • 2 Tbsp butter
  • 2 cloves (2 tsp) minced garlic
  • 1 cup half-and-half
  • 1 cup chicken broth
  • ¼ cup lemon juice
  • 2 Tbsp cornstarch
  • ½ tsp pepper
  • 3 Tbsp chopped fresh basil
Instructions
  1. Prepare pasta according to directions on package.
  2. Meanwhile, heat 1 Tbsp oil in a large fry pan over medium-high heat. Add chicken and saute, browning on all sides, about 5 minutes. Remove from pan and keep warm.
  3. In same pan, add peppers and onions and saute until crisp tender. Remove from heat.
  4. In same pan, heat remaining 1 Tbsp oil and saute mushrooms until browned. Remove from heat.
  5. In same pan, add asparagus pieces and add enough water just to cover bottom of pan. Cook asparagus in water until bright green and crisp tender. Remove from heat.
  6. In same pan, add butter and garlic. Saute for one minute, stirring frequently.
  7. Add half-and-half and chicken broth, stirring well to combine. Heat to boiling, reduce heat to medium-low, and simmer 8 minutes or until reduced by half.
  8. Meanwhile, in a small bowl, stir together lemon juice and cornstarch until smooth.
  9. Whisk lemon juice mixture and pepper into sauce to combine. Stir in basil.
  10. Add vegetables and chicken back into pan and toss to combine. Serve over pasta.
Recipe by Simple, Sweet & Savory at https://www.simplesweetsavory.com/pasta-with-creamy-lemon-basil-sauce/