Chicken and Pasta with Asparagus

 

4 tablespoons (½ stick) unsalted butter
1 pound (2 large) chicken breasts, boned, skinned, and sliced thin
1 leek, white and light green parts, minced and rinsed thoroughly
Salt
6 medium garlic cloves , minced (about 2 tablespoons)
2 teaspoons minced fresh thyme leaves
2 teaspoons unbleached all-purpose flour
2 cups  chicken broth
1 cup dry white wine
1 pound asparagus (about 1 bunch), cut into 1-inch lengths
8 ounces penne pasta or ziti (about 2½ cups)
2 ounces grated Parmesan cheese (about 1 cup), plus more for serving
juice from lemon (add to taste)
2 tablespoons shredded fresh basil leaves
Ground black pepper

1.    Heat 1 tablespoon of the butter in a 12-inch skillet over high heat until beginning to brown. Add the chicken, break up any clumps, and cook without stirring until beginning to brown, about 1 minute. Stir the chicken and continue to cook until almost cooked through, about 2 minutes longer. Transfer the chicken to a medium bowl, cover with foil, and set aside.

2.    Add 1 tablespoon more of the butter, the leek, and ¼ teaspoon salt to the skillet and cook over high heat until browned on the edges, 2 to 3 minutes.

3.    Stir in the garlic, thyme, and flour and cook until fragrant, about 30 seconds.

4.    Add the chicken broth and wine, bring to a simmer and cook over medium heat until the sauce has thickened slightly and reduced to 1¼cups, about 15 minutes.

5.    Steam asparagus until done (do not overcook.)

6.    Cook pasta and drain reserving 1 cup of cooking water.

7.    Return the chicken to the skillet along with the remaining 2 tablespoons butter, the Parmesan, and lemon juice to taste (the original recipe called for up to 1/4 c lemon juice but it was way to lemony for my taste). Continue to simmer until the chicken is cooked through, about 1 minute.

8.    Pour the chicken and sauce mixture over the pasta and add the asparagus and basil. Toss gently to combine, adding the reserved pasta cooking water as needed to loosen the sauce. Season with salt and pepper to taste and serve, passing additional Parmesan separately.