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Lemon Chicken & Asparagus Alfredo

Cooking Connection



Quick and easy


Prep Time:

5 minutes

Cook Time:

15 minutes


4-6 servings


1  pound  uncooked H-E-B Marinated Lemon Chicken Breasts

1  pound  asparagus, tough ends removed

2  medium  shallots, finely chopped

1  tablespoon  H-E-B Butter

1  cup  H-E-B Heavy Whipping Cream

1/2  cup  grated Parmesan cheese

1/2  teaspoon  Alessi Sea Salt

1/2  teaspoon  Hill Country Fare Ground Black Pepper


Bring 3 quarts water to a boil in a 4- to 5-quart pot.

Meanwhile, heat a large nonstick skillet over Medium-High heat. Brown chicken breasts 2 minutes per side. Reduce heat to Medium-Low; cover skillet partially and cook 5 minutes longer or until chicken is done (165 degrees internal temperature and juices run clear). While chicken cooks, remove and discard tough ends from asparagus; cut into 1-inch pieces. Chop shallots finely.

Remove chicken to a plate; leave any remaining juices in skillet. Add butter and shallots to skillet. Cook 2 minutes; scrape up and stir in any browned bits left in bottom of skillet. Stir in cream, Parmesan, salt and pepper; bring to a boil and cook 2 minutes or until cheese melts, stirring constantly. Remove skillet from heat; cover to keep warm.

Cook tortellini in boiling water according to time on package; add asparagus during last 2 minutes of cooking time. Drain well.

Cut chicken into 4 portions. Spoon tortellini mixture over chicken and serve immediately.
Nutritional Information
No Nutritional Information Available
Cooking Connection

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