This recipe is based on the flavors of my husband’s favorite meal – Lemon Chicken Penne Pasta. He loves this dish so much in fact it was on the menu for our wedding. The only ‘problem’ with that recipe is the several cups of heavy cream. As a bonus, this recipe is gluten-free and dairy-free making it suitable for lots of different dietary restrictions. Yet no one is going to feel like they’re eating diet food here, it’s just a simple recipe with lots of flavor to go around.
How to make this Lemon Chicken and Asparagus recipe step by step
I really hope you enjoy this Lemon Chicken and Asparagus! If you do get a chance to make this recipe, I’d love to hear from you in the comments. Important note: I like to use parchment paper for easy cleanup but I make sure there’s no extra hanging over the ends of the baking sheet to burn under the broiler. It’s not usually recommended to broil parchment paper, but I’ve made this countless times and it’s never burned yet. You can also just bake everything right on the cookie sheet, but make sure your baking pan is in good condition or it will be difficult to clean up. When I buy asparagus from the Farmer’s Market, they’ve harvested the asparagus by snapping the stalks at the natural breaking point. This means that the whole bunch is useable without any of it going to waste. This also means you get a better deal price wise than store bought – pound for pound.
