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Monday, March 3, 2014

Lemon Garlic cream sauce with pasta and asparagus

This is a nice light meal to celebrate the coming of spring.  Asparagus is showing up again at a more reasonable price and goes perfect in a delicious lemon sauced pasta.  Add a little chicken and you have a wonderful dinner.  If you want a veggie version leave out the chicken.  This would also be excellent with broccoli and shrimp.

1/4 c. butter
5-6 sliced mushrooms
1 garlic clove, minced
1/2 c. half and half
4 oz. cream cheese
1 lemon, zested
juice of one lemon
3 c. dried tortellini
2 chicken breast, cooked and cubed
6 large asparagus spears,  sliced
Bring water to boil and add tortellini and asparagus.  Boil 8 minutes or until tortellini is tender.  Drain.  Mix in the chicken with the asparagus and tortellini.  In a saucepan melt the butter, add mushrooms and garlic.  Saute 3 minutes.  Add cream cheese and lemon juice.  Stir until cream cheese melts and becomes smooth.  Add half and half and lemon zest.   Pour hot sauce over tortellini mixture.  Serve with a sprinkle of parmesan cheest.

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