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Export 11 ingredients for grocery delivery
Step 1
Bring a large pot of water to a boil and cook penne pasta according to package directions. During the last 5 minutes of cooking, add the asparagus to the pasta. Cook them, with the pasta, for about 5 minutes. Once cooked, reserve ½ cup pasta water, drain, and set aside.
Step 2
On a flat surface, butterfly the two chicken breasts into 4 thinner pieces. Pat dry with a paper towel and season with salt and pepper on both sides.
Step 3
Heat a large pan over medium-high heat. Once hot, add the oil and heat it up.
Step 4
Place the chicken breasts in the hot pan and cook, without moving them, for 4 minutes on the first side, then once golden and seared, flip them over and continue cooking for an additional 4 to 5 minutes until the chicken breasts’ internal temperature reaches 165F. Remove from pan onto a cutting board.
Step 5
To the same pan, add the butter and melt it, add the garlic, and stir to cook the garlic for about 30 seconds.
Step 6
Add the chicken broth and milk or half and half to the pan, bringing it to a simmer while stirring the tidbits from the bottom of the pan. Add the thyme, stir to combine, reduce the heat to medium-low and simmer the sauce for 10 minutes.
Step 7
Once the sauce is ready, cut the chicken breasts diagonally into 1/2-inch strips and transfer them into the pan with the juices from the board.
Step 8
To the sauce, add the drained pasta, asparagus, parmesan cheese, and squeeze 1/2 of the lemon into the pan. Give everything a good toss to combine and add some of the reserved pasta water if you wish to thin out the sauce.
Step 9
Serve with additional parmesan cheese over the top and a lemon wedge if desired.
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