As spring days get longer, we start craving meals that are lighter. This delicate cream sauce is punctuated by the brightness of lemon juice, balanced by garlic and the freshness of asparagus and peas. If you’re watching your carb intake, you can omit the pasta. The chicken and veggies tossed in this delicious sauce make a satisfying and flavorful meal on their own.

NOTE: Peas and asparagus pieces don’t need very long to cook. This is why we utilize the boiling water of the pasta to cook the veggies quickly. This makes for less dishes and easier clean up, too! Remember, the veggies will continue to cook when you add them to the sauce. You want them to be bright green when you serve them. If the color starts to look muddy or darker green, they’re overcooked.

Chicken, Asparagus, and Peas in Lemon Cream Sauce

1 lb boneless, skinless chicken breasts
8 oz rotini, uncooked
1-3/4 C asparagus, cut into 1-inch pieces
1 C green peas, fresh or frozen
1 TBSP olive oil
1 garlic clove, minced
1 C chicken broth
1 tsp cornstarch
1/3 C heavy cream
1/4 C lemon juice
1/2 tsp salt
1/4 tsp freshly ground black pepper

Grill the chicken breasts until browned and cooked through; set them aside.

In a small bowl, combine chicken broth and cornstarch; stir until well blended.

Cook the rotini according to package directions. During the last two minutes of cooking time, add the chopped asparagus. Place the peas in a colander, and drain the pasta and asparagus over peas to thaw them. Set the mixture aside as well.

In a large skillet, sauté the garlic in olive oil for 1 minute. Add the broth/cornstarch mixture and bring to a boil. Cook for 1 minute or until thick, stirring constantly. Remove from heat and stir in the cream, juice, salt, and black pepper, making your sauce.

Add the cooked chicken and pasta/veggie mixture into the sauce in the skillet and toss gently to coat. Serve immediately.