Lemon Butter Pasta With Asparagus And Chicken

• 7 tablespoons butter
• 1 shallot peeled and finely diced
• 1 dash worcestershire sauce
• 7 stems fresh basil leaves finely chopped, plus leaves extra for garnish
• 2 lemons
• 2 tablespoons juice
• 2 bone-in chicken breasts skin-on, about 1 lb each
• 1/2 teaspoon paprika
• 14 ounces tagliatelle pasta
• 1 pound asparagus woody ends snapped off, sliced diagonally
• 1/2 cup 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, juice, paprika, tagliatelle pasta, whipping cream

Taken from www.yummly.com/recipe/Lemon-Butter-Pasta-with-Asparagus-and-Chicken-1403303 (may not work)