Lemon Butter Pasta With Asparagus And Chicken

• 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

1. Preheat oven to 350u0b0F. 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.
2. 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.
3. Cook the pasta according to package instructions, adding the asparagus 3 mins before the end of the cooking time.
4. 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.
5. 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.

butter, shallot, worcestershire sauce, basil, lemons, skinon, paprika, tagliatelle, whipping cream

Taken from recipes-plus.com/api/v2.0/recipes/26483 (may not work)