Ingredients

The following ingredients have 4 Servings
  • 1 pound of Foster Farms® Organic Chicken Thin-Sliced Breast Fillets
  • 2 teaspoons organic olive oil
  • Salt and pepper to taste
  • 10 ounces organic linguine pasta
  • 4 tablespoons of organic butter
  • 1 tablespoon of organic lemon juice
  • 1 cup organic asparagus spears (trimmed and cut into 3 inch pieces)
  • 1 cup organic baby carrots (can also use regular sized carrots that have been thinly sliced, peeled and halved)
  • 1/2 cup organic fresh or frozen peas
  • 2 tablespoons organic chopped parsley
  • optional: lemon wedges for garnish

Instruction

  • Heat the olive oil in a large pan over medium high heat.
  • Season the chicken breasts generously on both sides with salt and pepper.
  • Place the chicken breasts in the pan; cook for 4-5 minutes on each side or until golden brown and cooked through. Cut the chicken crosswise into slices.
  • Prepare the pasta in salted water according to package instructions. 4 minutes before the pasta is done, add the carrots, asparagus and peas to the boiling water.
  • Drain the pasta and vegetables, reserving 1/4 cup of the cooking liquid.
  • Return the pasta and vegetables to the pasta pot. Turn the heat on low and add the butter and lemon juice, stirring to coat. Add the pasta water, 1 tablespoon at a time, until the sauce is at your desired consistency. Season with salt and pepper to taste.
  • Arrange the chicken on top of the pasta mixture and sprinkle with parsley. Serve, with lemon wedges if desired.