Weekend Inspiration for Spring Spaghetti

Ingredients

• 400 g spaghetti
• 1 tablespoon olive oil
• 450 g chicken breast
• 2 teaspoons dried vegetable seasoning
• 30 g butter
• 1 chopped red onion
• 200 g asparagus
• 200 g green peas
• 180 ml heavy cream
• 120 ml chicken broth
• 4 tablespoons lemon juice
• 3 cloves garlic, finely chopped
• 120 g grated mozzarella
• 100 g grated parmesan
• 1 tablespoon freshly chopped parsley
• salt and pepper to taste

 

Cook the pasta. Season the chicken breasts with the vegetable seasoning and cook in heated olive oil for about 5 minutes. Set aside. In the same pan, melt the butter and sauté the red onion and garlic. Add the trimmed and chopped asparagus and the peas. Season with salt and pepper, and cook for about 7 minutes, until the vegetables soften. Pour in the heavy cream, chicken broth, and lemon juice. Let it simmer gently for 5 minutes. Add the parmesan and mozzarella and stir until the cheese melts into a smooth sauce. Combine the sauce with the cooked spaghetti and add the sliced chicken. Sprinkle with extra parmesan and fresh parsley before serving.

 

Enjoy!