Lemon Asparagus Chicken Rolls with Capellini
Delight your taste buds with these Lemon Asparagus Chicken Rolls with Capellini—a sophisticated yet approachable dish that's perfect for weeknight dinners or elegant entertaining. Tender chicken cutlets are wrapped around crisp asparagus spears, seared to golden perfection, and baked in a zesty lemon-garlic pan sauce. Paired with delicate capellini pasta tossed in the rich, buttery sauce, this meal delivers a harmonious balance of light, fresh flavors and comforting textures. Finished with Parmesan cheese and a sprinkle of fresh herbs, every bite is a burst of citrusy brightness and savory satisfaction. Quick to prepare and packed with wholesome ingredients, this recipe is a must-try for anyone seeking an impressive yet easy chicken dinner idea.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces Boneless skinless chicken breasts
- 12 pieces Asparagus spears
- 1 piece Lemon
- 2 tablespoons Fresh parsley leaves, chopped
- 2 cloves Garlic, minced
- 1 cup Parmesan cheese, grated
- 2 tablespoons Olive oil
- 2 tablespoons Butter
- 1.5 cups Chicken broth
- 8 ounces Capellini pasta (angel hair)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Dried thyme
- 12 pieces Toothpicks
Instructions
Preheat your oven to 375°F (190°C).
Lay the chicken breasts flat on a cutting board and carefully slice them horizontally to create thin cutlets. Place each cutlet between two sheets of plastic wrap and pound gently with a meat mallet until about 1/4-inch thick.
Season both sides of each chicken cutlet with salt, pepper, and dried thyme.
Lay 3 asparagus spears at the wider end of each chicken cutlet. Roll tightly, secure with toothpicks, and set aside.
In a large ovenproof skillet, heat olive oil and butter over medium heat. Sear the chicken rolls for 2-3 minutes on each side until golden brown. Remove from the skillet and set aside.
Reduce the heat to low and add minced garlic to the skillet. Cook for 30 seconds until fragrant, then deglaze the pan with chicken broth.
Add the juice of half a lemon and half the chopped parsley to the skillet. Stir well, then return the chicken rolls to the skillet.
Transfer the skillet to the preheated oven and bake for 18-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
While the chicken is baking, bring a large pot of salted water to a boil. Cook the capellini pasta according to package instructions, about 3-4 minutes. Drain and set aside.
Remove the chicken from the oven and carefully take out the toothpicks. Remove the chicken rolls from the skillet and set aside, keeping them warm.
Return the skillet to the stovetop and bring the sauce to a simmer over medium heat for 2-3 minutes. Stir in the remaining lemon juice and parsley.
Add the cooked capellini to the skillet and toss to coat evenly in the sauce.
To serve, divide the capellini among four plates. Top each portion with a chicken roll, sprinkle with Parmesan cheese, and garnish with lemon wedges and a bit of extra parsley if desired.
Nutrition Facts
Calories |
2822 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.4 g | 134% | |
| Saturated Fat | 40.9 g | 204% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 737 mg | 246% | |
| Sodium | 5221 mg | 227% | |
| Total Carbohydrate | 185.5 g | 67% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 8.3 g | ||
| Protein | 286.1 g | 572% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 1118 mg | 86% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 2819 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
