Creamy Chicken & Asparagus Spaghetti

Serves 4

Recipe inspired by Pioneer Woman's Lemon Baked Pasta.


1/2 lb of whole wheat spaghetti

2 tbsp of olive oil

2 boneless, skinless chicken breasts, cut into small chunks

1/4 lb of asparagus

1 small onion, chopped

3 green onions, chopped

1 bell pepper, any colour

3 cloves of garlic, minced

zest and juice of 1 lemon

1 cup of sour cream

1/2-1 cup of pasta water

1/2 cup of freshly grated Parmesan cheese


Step 1: Preheat the oven to 375 F. Cook the spaghetti in a large pot of boiling water, time according to the package. When finished, save some of the pasta water when draining.

Step 2: Meanwhile, in a large frying pan over medium heat, add the olive oil and allow it to heat. Add the bite-sized chicken pieces, seasoning with salt and pepper. Cook for 4-5 minutes. Remove just the chicken to a plate, reserving any juices in the pan.

Step 3: To the same pan as the chicken was cooked in, add the onion and green onions. Season with just a pinch of salt and pepper. Saute for a few minutes, until they become soft.

Step 4: While the onions are sauteing, trim the asparagus- cutting off roughly 1 inch off the bottom. Cut the asparagus spears into 1-2 inch pieces. Cut the bell pepper the same length and thickness as the asparagus.

Step 5: When the onions are starting to get soft, add the asparagus, bell pepper and garlic. Mix and saute for 3-4 minutes.

Step 6: Turn off the heat and add the sour cream, lemon zest & juice and the cooked chicken. Add the cooked spaghetti and toss together. Here you can add some reserved pasta water, since there is not a lot of moisture in the mixture. Add 1/2 cup at first, and if needed at more.

Step 7: Place the pasta mixture in an oven-proof dish and sprinkle the Parmesan cheese on top. Bake for 15-20 minutes, until the cheese is melted and golden in colour. Serve.