2. Sear the Chicken First Searing the chicken on medium-high heat creates a delicious, golden-brown crust. Make sure the skillet is hot before adding the chicken, and don’t overcrowd the pan ...

Once cooked, lower the heat to medium and add pesto sauce, 1 cup pasta cooking water, and lemon juice. Toss the chicken in the mixture and take it to a simmer. Stir in cooked pasta and asparagus.

In a large bowl, whisk together honey, lemon juice, thyme, black pepper and salt ... Grill the asparagus for 4 minutes or until tender-crisp, turning occasionally. 7. Brush chicken and asparagus with ...

Whisk in the butter. Pour half of the sauce into a bowl. Add half of the chicken and asparagus to the skillet and cook over moderate heat until hot, 2 minutes. Season with salt; stir in half of ...

Remove from the heat and let cool slightly, then stir in the Parmigiano-Reggiano, parsley and lemon zest; season with salt and pepper. Divide the asparagus into 6 even piles. On a work surface ...

Continue simmering until asparagus is al dente, 3-4 minutes more. Meanwhile, discard skin from chicken thighs and pick meat off bones, tearing into large bite-size pieces. Discard bones and add ...