Lemon asparagus chicken spaghetti

In a skillet over medium heat, heat olive oil. Add chicken seasoned with salt and pepper. Cook until golden and no longer pink, 8 minutes per side. Transfer to a plate to let rest, then thinly slice.In the same skillet melt butter over medium heat. Add red onion and asparagus and season with salt and pepper. Cook until tender, 5 minutes, then add heavy cream, lemon juice, garlic and Italian seasoning, let simmer 5 minutes.

Stir in mozarella and parmesan and cook until it’s melted.Meanwhile, in a large pot of salted boiling water, cook Aurelia fresh Spaghetti according to package directions until al dente (save some pasta water to add if you prefer thinner sauce). Drain them and add into the sauce and stir well.

Top with sliced chicken and garnish with more Parmesan and parsley and serve immediately