Lemon-Pepper Pappardelle Pasta

Yesterday, we decided to use the Lemon Pepper Pappardelle pasta we bought a month or so ago at Trader Joe's.

Around 2:00, I splashed a bit of lemon juice and sprinkled a bit of lemon pepper seasoning on two chicken breasts, then put them in the fridge to marinate for a few hours.

Jesse came home after work, and we started making dinner.

It all came together very quickly.

• 1 pkg. Trader Joe's Lemon Pepper Pappardelle pasta
• 2 chicken breasts, seasoned with lemon juice and lemon pepper
• 2 Tbsp. salted butter
• 2 Tbsp. flour
• 1/8 tsp. garlic powder
• 1/8 tsp. onion salt
• 1/4 tsp. fresh ground pepper
• 5 stalks of asparagus, trimmed of "woody" ends, and sliced on the bias into 1.5" pieces
• 1/2 cup of frozen sweet peas
• 1/2 cup of shredded or matchstick carrots

1. In a saute pan, over medium heat, melt 2 Tbsp. butter
2. To the melted butter, whisk in 2 Tbsp. flour and make a roux
3. Slowly add 1 cup of chicken broth, whisking until incorporated into the roux
4. Slowly add 1 cup of 1% or skim milk, whisking until incorporated
5. Stir in garlic powder, onion salt and fresh ground pepper and bring to a slow boil
6. reduce heat to low and stir occassionally
7. After sauce thickens, add frozen peas and carrots and continue stirring occasionally
8. Cook pasta according to package directions.  When 1 minute remains in the pasta cooking time, add asparagus to the water and stir.
9. Drain pasta and asparagus and set aside
10. Over medium heat, grill chicken breasts until cooked through.  Allow to sit for 5 minutes, then slice into 1" strips.
11. Combine pasta, asparagus and sauce, mixing well to ensure noodles are coated.
12. Spoon pasta and sauce onto plate, and top with the chicken breasts.