Enjoy this asparagus recipe from Hayley Lucero (@realfoodwithaltitude) made with a light sauce, but full of flavor! It can easily be made Whole30 compatible by swapping out the noodles for your favorite veggie noodles.
INGREDIENTS
- 1lb chicken breast
- 1 bunch asparagus
- 1/2 white onion
- 1 cup chopped mushrooms
- 1 cup frozen peas
- 1 lemon juiced
- 2 tbsp olive oil
- 1 tbsp parsley
- 1 tsp thyme
- 1/4 tsp red pepper flakes
- 1 tsp lemon pepper
- 1/2 tsp salt and pepper
- 1 cup chicken broth
- 2 tbsp JOI- cashew
- 1 box pasta of your choice this recipe uses the rice pasta
DIRECTIONS
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Heat 1 tbsp olive oil in a pan. While oil is heating cut raw chicken into 1 inch cubes. When the oil is hot add your chopped chicken and sprinkle with 1 tsp lemon pepper.
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Cook your pasta of choice follow the package directions.
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Chop end of asparagus off and cut the remaining asparagus into fourths- this should leave you with asparagus pieces that are about 1-1.5 inches. Dice the white onion and roughly chop the mushrooms.
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Add all of your chopped veggies and frozen peas to another pan with 1 tbsp olive oil. Season with salt and pepper. Cook until asparagus is vibrant green and peas are thawed.
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Add your cooked chicken to the pan with your veggies and turn on low to keep warm. In the meantime, in the chicken pan, time to make the sauce. Combine JOI, juice of one lemon, chicken broth, parsley, thyme, red pepper flakes, salt and pepper.
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When sauce is thickened, combine veggies, chicken, sauce and pasta into a bowl and toss together. Serve and enjoy!
NOTES
- I use chicken (shocker) but this would go great with some shrimp too.
- If you don’t have JOI- blend your own cashews with some water or substitute coconut cream
- To make this Whole30- use spaghetti squash or zoodles.