Essential oils for supper

A few weeks ago, I wanted to make a creamy chicken and asparagus pasta dish for a family who had just had a baby. Comforting food, but with the asparagus to make me feel like I was serving them something healthy. 🙂 Too honest? Sure, but still super tasty.

The challenge came when I realized I had no lemons. Lemons, chicken and asparagus are just designed to be together! Then, I remembered this recipe from That Mama Gretchen and wondered if it would work in a cream sauce. Spoiler alert: it totally does!

Lemon Chicken and Asparagus Pasta

  • 4 chicken breasts, grilled
  • 2 shallots, minced
  • 1/2 pound asparagus, diced
  • 1/2 cup chicken broth
  • 1/2 cup whole milk
  • salt and pepper to taste
  • 20 drops Lemon essential oil
  • 2 Tbsp. butter
  • 2 Tbsp. grated Parmesan cheese
  • 1 pound pasta {I used gluten free}, cooked

In a small saucepan, melt the butter and saute the shallots and asparagus. The asparagus will turn bright green and become fork tender as you cook them. Pour in the chicken broth and reduce by half, stirring gently. Add the milk and lemon oil. Sprinkle in the cheese and stir well. The lemon scent is pretty strong, but the taste is subtle and light.

Slice up the chicken and mix it in the with sauce. Pour over the pasta and toss to combine. Serve with more grated cheese if you like.

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