Lemon Butter Pasta With Asparagus And Chicken - cooking recipe

Ingredients

125 g butter
1 None shallot, peeled and finely diced
None None Dash Worcestershire sauce
7 sprigs fresh basil, finely chopped, plus extra for garnish
2 None lemons, grated zest + 1-2 tsp juice
2 None skin-on chicken breasts on the bone (each about 450g)
1/2 tsp paprika
400 g tagliatelle
500 g asparagus, woody ends snapped off, cut into diagonal slices
125 ml whipping cream

Preparation

Preheat oven to 350\u00b0F. For the lemon butter, beat the butter with an electric mixer until creamy. Stir in the shallot, Worcestershire sauce, chopped basil, 3/4 of the lemon zest and the lemon juice. Season with salt and black pepper. Shape into a roll, wrap in foil and chill 45 mins.
Meanwhile, rub the chicken all over with paprika, salt and black pepper. Place on a baking sheet lined with parchment paper and roast 45 mins.
Cook the pasta according to package instructions, adding the asparagus 3 mins before the end of the cooking time.
For the sauce, set aside 1 tbsp cream and bring the rest to a boil in a saucepan. Reduce heat and gradually add the lemon butter, stirring until melted. Add the reserved cream.
Remove the chicken from the bone and slice. Arrange the pasta on 4 plates and top with the chicken and sauce. Sprinkle with basil and lemon zest to serve.