Creamy Lemon Grilled Chicken, Asparagus and Artichoke Pasta | Food Stuff
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Cooking tools:
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- Skillet
- Pot
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Colander
- Grater
- Microplane
- Tongs
- Wooden spoon
- Measuring cup
Ingredients
- 1 (14 ounce) can artichoke hearts, coarsely chopped
- 1 pound asparagus, washed and trimmed
- 1 tablespoon butter
- 4 ounces cream cheese (reduced fat), room temperature, cubed
- 8 ounces fettuccine (gluten-free for gluten-free)
- 2 cloves garlic, chopped
- 1 lemon, juice and zest
- 1 cup milk (or broth or pasta water)
- 1 tablespoon oil
- 1/2 cup parmigiano reggiano (parmesan), grated
- 2 tablespoons parsley, chopped
- salt
- pepper
- 1/2 pound boneless and skinless chicken breast
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