2cupsasparaguswashed and chopped into 2cm/1inch pieces
salt and pepperto taste
500g (1lb)pasta of your choice cooked
Instructions
Place the chicken breasts in between to sheets of parchment paper or plastic and flatten out to approximately 1cm/half inch with a rolling pin or a meat mallet.
Drizzle with two teaspoons of olive oil and season on both sides with the oregano, garlic, salt and pepper. Rub in the spices.
Heat a large pan over high heat. Add the chicken and allow to cook for 4-5 minutes per side until golden brown on both sides and cooked through. Remove and set aside.
To make the sauce, add the olive oil and garlic to the pan and cook for 30 seconds. Pour in the cream and lemon juice. Bring to a simmer.
Add the asparagus to the sauce and allow to cook for 5 minutes.
Add the Parmesan and season to taste. Slice the chicken into strips then add back to the sauce.
Toss with cooked pasta (and a splash of the pasta cooking water to loosen the sauce) and serve.