Adventures in Eating: Creamy Lemon Chive Pasta with Chicken and Asparagus
Recently I took a cake decorating class from the pastry chef at Disneyland, George Geary. Not only was the class fascinating, it was a delicious experience as well. After decorating the cakes Mr. Geary had made, which ranged from a classic white cake to a rich chocolate truffle cake, my classmates and I were then treated to a generous piece of each. My taste buds did a lot of tingling that day. Yet, I have to say that my favorite dish of the day came as a surprise. At lunch time, Mr. Geary’s assistant prepared the most scrumptious pasta from a recipe of George’s “cooking teacher” friend.
After I finished my small plate of this savory pasta, I craved more. Unfortunately, one pound of pasta doesn’t go very far in a class of 18. Needless to say, I never got seconds.
I would not confess this to George, but instead of rushing home to practice my “rosebuds” and “shell borders,” I raced to the market to gather the ingredients for “Creamy Lemon Chive Pasta with Chicken and Asparagus.” I made the pasta for dinner that night, and contentedly indulged myself to three helpings!
Creamy Lemon Chive Pasta with Chicken and Asparagus
4 4-ounce chicken breasts, bone‑less
1 teaspoon lemon juice
2 teaspoons olive oil
12 ounces linguine, dried
1/4 cup unsalted butter
1 lb. asparagus, peeled, trimmed, cut into 1/2″” pieces
1/2 cup heavy cream
2 large egg yolks
1 cup parmesan cheese, freshly grated
2 tablespoons chives, chopped
2 teaspoons lemon rind
In a skillet, place the chicken, lemon juice and olive oil. Saute until tender and cut into chunks when cool.
Meanwhile, bring a large pot of water to boil and cook the linguine until al dente, according to the package directions. When pasta is finished, drain in a colander.
Cook the asparagus until it is crisp and tender by steaming or microwaving with a small amount of water. Set aside.
Combine the cream and egg yolks in a liquid measuring cup and beat with a fork.
In a large saucepan, melt the butter over low heat. Add the cooked linguini, chicken, asparagus, and the cream-yolk mixture. Lightly toss to combine the ingredients. Acid the parmesan cheese, chives and lemon rind. Continue to stir until parmesan is just melted. Serve for lunch or dinner. Try to keep under three helpings!
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