Poached chicken and asparagus spaghetti
Poached chicken and asparagus spaghetti features tender chicken in a creamy lemon sauce with fresh asparagus and peas. This dish is both elegant and easy to prepare, perfect for any meal occasion.
Cook time 40 min
Prep time 20 min
Ingredients:
2 cups chicken gravy1/3 cup white wine
1 leek
1 lemon
4 chicken breasts
1/2 cup heavy whipping cream
2 tbsp chives
12 oz pasta
1.50 lb asparagus
1/2 cup peas
Poached chicken and asparagus spaghetti combines tender poached chicken breasts with the fresh flavors of asparagus and peas, all enveloped in a creamy, tangy lemon sauce. This dish is elegant yet easy to prepare, making it perfect for both weeknight dinners and special occasions. With a blend of rich chicken gravy, white wine, and vibrant chives, it's a delightful meal that’s sure to please your palate.
Instructions:
- Slice the leek thinly.
- Zest and juice the lemon.
- Trim and cut the asparagus into 2-inch pieces.
- Chop the chives finely.
- Bring a large pot of salted water to a boil.
- Add the spaghetti and cook according to the package instructions until al dente.
- Drain the pasta and set aside.
- In a large skillet or saucepan, combine the chicken gravy, white wine, and thinly sliced leek.
- Bring to a simmer over medium heat.
- Add the chicken breasts to the skillet, making sure they are submerged in the liquid.
- Cover and cook for about 10-15 minutes or until the chicken is cooked through and no longer pink in the center.
- Remove the chicken breasts from the skillet and set aside to rest. Once cool enough to handle, slice or shred the chicken.
- To the same skillet with the poaching liquid, add the heavy whipping cream, lemon zest, and lemon juice.
- Stir in the asparagus pieces and peas.
- Simmer for about 5-7 minutes until the asparagus is tender but still crisp, and the peas are heated through.
- Season with salt and pepper to taste.
- Add the cooked spaghetti to the skillet with the sauce and vegetables.
- Toss to combine and ensure the pasta is well coated with the sauce.
- Add in the sliced or shredded chicken and gently mix until everything is well incorporated.
- Sprinkle with chopped chives before serving.
- Serve the poached chicken and asparagus spaghetti warm, garnished with additional lemon zest or chives if desired.
This poached chicken and asparagus spaghetti is a well-rounded meal that’s both comforting and packed with flavor. The combination of creamy sauce, fresh vegetables, and tender chicken creates a delightful and satisfying dish. Enjoy this meal with a side salad or some crusty bread for a complete dinner experience. Whether for family or guests, this recipe is sure to become a favorite in your culinary repertoire.
Poached chicken and asparagus spaghetti FAQ:
Poach the chicken breasts in the simmering mixture of chicken gravy and white wine for about 10-15 minutes. The chicken is done when it is no longer pink in the center.
Yes, you can use frozen asparagus or peas. If using frozen, add them directly to the sauce and adjust the cooking time as needed to ensure they are heated through.
If you don't have white wine, you can substitute it with chicken broth, vegetable broth, or a mixture of water and lemon juice for acidity.
A large skillet or saucepan is recommended to accommodate the chicken, sauce, and pasta without overcrowding.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a bit of water or broth if the sauce is too thick.
Tips:
- Use fresh asparagus for the best texture and flavor. Trim the tough ends before cooking.
- Make sure the chicken breasts are poached just until cooked through to keep them moist and tender.
- You can substitute the white wine with chicken broth if you prefer a non-alcoholic version.
- Toss the pasta in the sauce immediately after draining to ensure it absorbs the flavors well.
- Add some extra lemon zest or juice for a more pronounced lemony taste.
Nutrition per serving
4 ServingsCalories 700kcal
Protein 44g
Carbohydrates 90g
Fiber 9g
Sugar 10g
Fat 18g
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