Lemon-Asparagus Spaghetti with Basil Chicken

Name: Lemon-Asparagus Spaghetti with Basil Chicken
Total time: 35
Yield: 4
Ingredients: 0.5 (16 ounce) package spaghetti; 2 tablespoons olive oil, divided; 4 (5 ounce) skinless, boneless chicken breast halves; 0.25 cup basil pesto, or to taste; 1 bunch asparagus, cut into 2-inch pieces; 4 cloves garlic, chopped; 1 teaspoon red pepper flakes; 0.5 medium lemon, juiced; 1 cup shredded Parmesan cheese; salt and ground black pepper to taste

Recipe by Libby Quijano from allrecipes.com

Dinner,Pasta 35 Mins.

Ingredients

4 servings

•

0.5 (16 ounce) package spaghetti
•

2 tablespoons olive oil, divided
•

4 (5 ounce) skinless, boneless chicken breast halves
•

0.25 cup basil pesto, or to taste
•

1 bunch asparagus, cut into 2-inch pieces

•

4 cloves garlic, chopped
•

1 teaspoon red pepper flakes
•

0.5 medium lemon, juiced
•

1 cup shredded Parmesan cheese
•

salt and ground black pepper to taste

Instructions

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain, reserving some pasta water.
While spaghetti is cooking, heat 1 tablespoon oil in a nonstick skillet over medium-high heat. Add chicken and cook until browned, about 5 minutes. Flip, add a dollop of pesto to each breast, and continue to cook, flipping as needed, until no longer pink in the centers, 7 to 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Heat remaining oil in a separate pan over medium heat. Add asparagus and cook for 1 to 3 minutes, depending how tender you like it. Add garlic, pepper flakes, and lemon juice; cook for 1 minute. Add cooked spaghetti, a dollop of pesto, and Parmesan cheese; stir until cheese melts. Add a tablespoon of the reserved pasta water if cheese begins to stick to the pan.
Chop chicken and add on top of spaghetti. Season with salt and pepper.