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Creamy Lemon Chicken & Asparagus Pasta (grain-free, dairy-free)

Delicious dairy-free creamy lemon sauce over grain-free pasta with chicken and fresh asparagus.
Course Main Course
Keyword asparagus, creamy lemon chicken pasta, creamy lemon sauce, dairy free creamy lemon sauce, grain-free pasta, lemon chicken pasta, pasta with chicken
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 6

Ingredients

  • 8 oz dried grain-free pasta
  • 1½ tbsp olive oil, coconut oil or avocado oil
  • 3 boneless skinless chicken breasts cut into strips or chunks
  • 1 lb asparagus tough ends trimmed and cut into 2-inch pieces
  • 1.5 tsp Salt or more to taste
  • 1/2 tsp fresh ground pepper
  • ½ tsp dried oregano
  • 2 tbsp minced garlic divided
  • 1 can coconut milk NOT lowfat or light
  • 2 lemons zest both, juice one, slice the other
  • 1.5 tsp garlic powder
  • 1 tsp dried oregano
  • 1/2 tsp dried thyme
  • 3 tbsp vegan butter
  • 1 pinch nutmeg
  • 1/2 cup grated vegan parmesan cheese or nutritional yeast
  • 2/3 cup shredded vegan mozzarella cheese
  • Chopped fresh parsley and lemon slices for garnish optional

Instructions

  • In a large pot bring water to a boil and add the pasta. Cook according to package directions. Drain and set aside.
  • While the pasta cooks, heat the oil in a large skillet over medium-high heat. Add the chicken and season with a bit of salt, black pepper, thyme, garlic powder and oregano. Cook for 5 minutes, stirring occasionally until browned and cooked through. Add 1 tbsp minced garlic and cook for another minute, until fragrant. Transfer to plate and set aside. Do not overcook.
  • Add vegan butter to the same skillet and melt over medium-high heat. Add remaining minced garlic and asparagus and sauté for 1 minute, until just starting to turn bright green. Whisk in the coconut milk, lemon juice, lemon zest, garlic powder, oregano, thyme, nutmeg, parmesan (or nutritional yeast), and mozzarella cheese.
  • Allow the sauce to thicken and cheese to melt. Add the drained pasta and chicken back into the skillet. Season with salt and black pepper to taste (I used about 1½ teaspoons salt and ½ teaspoon black pepper). Toss to coat well until everything is heated through.
  • Serve hot and sprinkle with nutritional yeast or more parmesan cheese, chopped parsley, and lemon slices, if desired.

Notes

*Plant-based proteins can be substituted.
*Feel free to use dairy products if you are not on a dairy-free diet.
*Other vegetables will work for this too.  I suggest broccoli, green beans or peas if you are not a fan of asparagus.