1poundboneless, skinless chicken breasts(cut into 1-inch cubes)
1teaspoonlemon pepper
1Tablespoonsalted butter
10ouncesasparagus (ends broken off)
½pintcherry tomatoes
2teaspoonsminced garlic
½cupcrème fraîche(can also sub with parmesan cheese)
½cupgrated parmesan cheese(more to taste)
2Tablespoonsfresh lemon juice
Optional seasonings: S&P, chopped parsley or basil
Instructions
Bring a large pot of water to a boil and cook the linguine according to the package directions. Drain and set aside.
In a large skillet, add 1 Tablespoon oil over medium heat. Place the chicken into the pan and season with lemon pepper, salt and pepper. Cook for 3-4 minutes per side. Transfer the chicken to a plate and set aside.
Add the remaining oil to the pan and then add the asparagus. Cook for 3-4 minutes, then add in the tomatoes and garlic. Cook an additional 3-4 minutes, or until asparagus is tender.
Add the pasta and chicken back to the pan. Then mix in the crème fraîche and parmesan cheese. Add the lemon juice and then stir until creamy. Top with more parmesan cheese and fresh parsley if desired.