So I have been experimenting with this recipe for a while. I had a similar dish at a restaurant and wanted to recreate the creamy lemon sauce. I made it today and got approvals from The Huz and The Boy both. It's definitely not a low-fat dish (it has a classic Alfredo sauce as a base) but enjoy it in moderation. It's delicious served with crusty bread and a crisp, green salad.
1/2 lb asparagus, rinsed with tough ends snapped off
1-8 oz pkg sliced mushrooms, rinsed and patted dry
1 1/2 cups whipping cream
2 Tbsp butter
3 Tbsp cornstarch
2 Tbsp cold water
2/3 cup freshly grated Parmesan cheese*
Dash nutmeg
2 tsp sea salt
1/2 tsp fresh ground black pepper
1-16 oz pkg hot, cooked penne pasta
1 1/2 cups sliced cooked chicken breast
Juice from one-whole large lemon
1. Snap asparagus stalks into thirds and steam until tender-crisp. While asparagus is cooking, saute mushrooms in a nonstick skillet coated with nonstick cooking spray.** Cook until mushrooms give off their juices (about 4 minutes). Remove from heat. Drain excess water from asparagus and set aside.
2. In a small saucepan heat whipping cream, butter and cornstarch dissolved in cold water together over medium-low heat until nearly boiling. When mixture is thickened, stir in Parmesan cheese; whisk until smooth. Stir in nutmeg, salt and pepper.
3. In a large serving bowl, combine hot cooked pasta, chicken, asparagus and mushrooms. Pour cream sauce over and stir until thoroughly mixed. Stir in lemon juice and top with additional grated Parmesan cheese. Serve immediately.
*You will want to use freshly grated Parmesan as it has superior melting qualities. Pre-grated Parmesan cheese has an anti-caking agent added to it and will not melt in your sauce properly.
**Make sure you saute mushrooms in nonstick cooking spray or a small amount of olive oil. Using butter will cause them to turn an almost blackish-brown.
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