Spring brings a bounty of vibrant vegetables, and this pasta celebrates them all.

Asparagus, green beans, and peas make for a colorful medley, paired with tender chicken cutlets and a creamy, lemon-kissed sauce.

Frozen vegetables work perfectly if fresh aren't available, making this dish easy to pull together without compromising flavor. The hint of white miso adds a subtle depth, and bright lemon zest and juice lift the richness for a lively, seasonal meal.

Ingredients

Chicken and Coating:

1. 2 large skinless, boneless chicken portions(about 1½ lb.), patted dry

2. Kosher salt and freshly ground pepper

3. ½ cup (63 g) all-purpose flour

4. 4 oz. Parmesan, finely grated (about 2 cups), divided

5. 1 large egg

6. ¼ cup extra-virgin olive oil

Vegetables and Sauce:

7. 1 lb. asparagus, trimmed, cut into 1" pieces

8. 8 oz. green beans, trimmed, cut into 1" pieces

9. 6 garlic cloves, finely chopped

10. 1 cup frozen peas

11. ¾ cup heavy cream

12. 4 Tbsp. unsalted butter, cut into pieces

13. 1 Tbsp. white miso

14. Zest and juice of 1 large lemon

15. 8 oz. penne pasta, cooked al dente

For Garnish:

16. Thin strips of lemon zest

Step-by-Step Preparation

1. Prepare Chicken Cutlets

Slice chicken portions in half horizontally to create 4 cutlets. Lightly pound to an even ¼" thickness. Season both sides with salt and pepper.

2. Cook Pasta

Boil pasta in salted water until very al dente, about 1 minute less than package instructions. Drain, reserving 2 cups of the cooking liquid.

3. Coat Chicken

Mix flour and 2 oz. Parmesan. Whisk egg in a small bowl. Dredge each cutlet in flour mixture, then dip in egg, letting excess drip off. Dredge again in flour mixture to create a coarse, Parmesan crust.

4. Cook Chicken

Heat olive oil in a large skillet. Cook cutlets in batches until deep golden, about 6–8 minutes, turning halfway through. Transfer to a cutting board.

5. Sauté Vegetables

In the same skillet, cook asparagus and green beans until tender, about 4 minutes. Add garlic and cook 1 minute until fragrant. Stir in peas, cream, butter, miso, pasta, and remaining Parmesan. Add reserved pasta water as needed to create a thick, glossy sauce. Stir in lemon zest and juice, then season with salt and pepper.

6. Assemble and Serve

Slice chicken and arrange atop pasta. Garnish with thin lemon zest strips for a bright, spring-ready presentation.

Test Kitchen Tips

1. Using Parmesan instead of breadcrumbs creates a frico-like, crunchy coating.

2. Cook vegetables just until tender to keep their color and texture vibrant.

3. Adjust the reserved pasta water gradually to reach the desired sauce consistency.

Serving Suggestion

Serve as a centerpiece for a spring gathering, or enjoy as a weeknight dinner that feels celebratory. The combination of crispy chicken, fresh vegetables, and lemony cream sauce makes each bite satisfying yet light.

Reflection

This dish is a reminder that simple ingredients, treated thoughtfully, can create something extraordinary. It encourages embracing seasonal produce and letting bright flavors shine, proving that a weeknight meal can be both comforting and elegant.