Serving Roasted Asparagus and Lemon Chicken Pasta at a Vegetarian Potluck

Roasted Asparagus Lemon Pasta
Roasted Asparagus Lemon Pasta

Learned about a last minute invitation to a potluck on the same day as the event.  Luckily, it was in the morning, but the week’s menu was already planned. Our dinner became a gift to the host. When we arrived, it was discovered it was a vegetarian affair. Needless to say, this dish had all the sinful pleasures: cream, chicken and cheese.  The roasted asparagus and the fresh herbs were the only honest ingredients. It was also the first empty bowl amid the other righteous dishes.

Roasted Asparagus and Lemon Chicken Pasta†

1 lb. of Chicken tenders, boneless & skinless, cut into 1 inch pieces
2 garlic glove, minced and separated
1/2 cup olive oil
3 tbsp. White balsamic vinegar
The juice and zest of one lemon
1 small onion, diced
crushed red pepper, to taste
1/4 cup of Italian Parsley, roughly chopped
1/8 cup of sage, roughly chopped
1/4 cup of basil, roughly chopped
salt and pepper, to taste
1/8 to 1/4 cup fresh cream
4 oz. Romano cheese, sliced with a vegetable peeler
Roasted Asparagus, see recipe below*
1 lb. Penne pasta, al dente, cooked according the packaging’s directions
Garnish: Italian Parsley, Grated Romano Cheese and fresh Black Pepper
Optional: chicken stock or white wine

1. Mix chicken, the first garlic clove, olive oil, and white balsamic vinegar with the juice and zest of the lemon together. Let marinate for 30 minutes to 1 hour.

(Note: Prep asparagus for roasting as the chicken is marinating.

2. Over medium heat with olive oil, cook chicken (place marinade aside) until done. Remove to a plate.

3. Saute onion until translucent in a skillet. Stir in the second garlic clove for 30 seconds.

(Note: In a preheated oven, start roasting asparagus in this step)

4. Add the salt, black pepper, crushed red pepper, and marinade. Cover and simmer over medium-low heat for at least 10 minutes. If skillet has too little juices, add chicken stock or white wine. (This step is to cook the marinade from the raw chicken)

5. Return the chicken to the skillet with the herbs and continue to cook for an additional 5 to 10 minutes. Adjust seasoning with salt and pepper.

6. Add the cream and bring the chicken mixture to a simmer. Adjust seasoning with salt and pepper.

7. Pour the chicken and sauce into the bowl with the Roasted Asparagus. Mix in the pasta and Romano cheese.

8. Garnish with fresh Italian Parsley , grated Romano Cheese and fresh black pepper

*Roasted Asparagus

1 lb. Asparagus, cleaned with ends trimmed, cut into 1 inch pieces
1 to 2 garlic cloves, minced
1/4 cup olive oil
1 tbsp. Balsamic vinegar
The juice and zest of one lemon
salt and pepper
crushed red pepper

1. Preheat oven to 350°F.

2. Mix all ingredients together.

3. Place Asparagus on a foil lined baking sheet.

4. Roast for 20 to 30 minutes and mix occasionally. Texture should be a firm bite.

5. Place in large bowl.

† Vegetarian Option

Omit the chicken, cream and the cheese. Use white wine or vegetable stock in place of the marinade.

3 thoughts on “Serving Roasted Asparagus and Lemon Chicken Pasta at a Vegetarian Potluck

  • June 7, 2011 at 10:00 am

    You can make this for me when you visit DC. Thanks in advance!

  • April 3, 2010 at 8:28 am

    @Tasteofbeirut Thank you for visiting my website. And, congrats on being top 10 of The Washington Post’s article, “Blogs that Bite.”

  • April 3, 2010 at 12:58 am

    You cannot go wrong when you have all these ingredients together; love that dish makes me want a helping like , now!

Comments are closed.