Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins | Servings: 4
A wonderful one-pot meal with thinly sliced chicken tossed in with asparagus, tomatoes, and pesto. Easy to throw together and comes together in under thirty minutes! This Asparagus Chicken Pasta will be your family’s new favourite.
Ingredients
1 pound Boneless, Skinless Chicken Breast sliced in half lengthwise
1 teaspoon Kosher Salt divided
½ teaspoon Freshly Ground Black Pepper divided
1 pound Asparagus ends trimmed, cut into 2” pieces
2 c. Cherry or Grape Tomatoes
¼ c. Basil Pesto
3 Garlic Cloves minced
3 tablespoons Olive Oil divided
12 ounces Dry Whole Grain Fettuccine or linguine
How to make Asparagus Chicken Pasta
Step 1: Cook the pasta in a pot of boiling salted water following the package directions. Once cooked, drain the pasta and reserve a cup of the cooking water.
Step 2: With half of the salt and pepper, season both sides of the chicken.
Step 3: In a large, deep skillet, heat 2 tbsp olive oil over medium heat. Once the oil is hot, add the chicken in a single layer. Sear for about 3 minutes on each side until cooked through.
Step 4: Place the cooked chicken on a cutting board and let it rest for at least 5 minutes before slicing it into strips.
Step 5: In the meantime, in the skillet, heat the rest of the tbsp olive oil. Once hot, add the asparagus and cherry tomatoes. Stir in the garlic and cook for about 2 to 3 minutes or until the asparagus is tender but still crispy.
Step 6: To the skillet, add a cup of the reserved pasta water followed by the pesto and the sliced chicken. Bring this to a simmer.
Step 7: Add in the cooked pasta as soon as the sauce begins bubbling. Using tongs, toss the noodles to coat with the sauce.
Step 8: Enjoy immediately!
Notes:
You can substitute the pasta with any variants of your choice. For the asparagus, you can replace it with broccoli or zucchini. And feel free to add other meat like shrimp.
In a container, store the leftovers and in the fridge for up to 5 days. To reheat, microwave until warmed through. You can even freeze this dish for up to 3 months.
Nutrition Facts:
Calories: 625kcal | Carbohydrates: 76g | Protein: 34g | Fat: 21g | Saturated Fat: 4g | Cholesterol: 74mg | Sodium: 884mg | Potassium: 820mg | Fiber: 9g | Sugar: 6g | Vitamin A: 1568IU | Vitamin C: 25mg | Calcium: 70mg | Iron: 4mg
Ingredients
- 1 pound Boneless, Skinless Chicken Breast sliced in half lengthwise
- 1 teaspoon Kosher Salt divided
- ½ teaspoon Freshly Ground Black Pepper divided
- 1 pound Asparagus ends trimmed, cut into 2” pieces
- 2 c. Cherry or Grape Tomatoes
- ¼ c. Basil Pesto
- 3 Garlic Cloves minced
- 3 tablespoons Olive Oil divided
- 12 ounces Dry Whole Grain Fettuccine or linguine
Instructions
Step 1: Cook the pasta in a pot of boiling salted water following the package directions. Once cooked, drain the pasta and reserve a cup of the cooking water.
Step 2: With half of the salt and pepper, season both sides of the chicken.
Step 3: In a large, deep skillet, heat 2 tbsp olive oil over medium heat. Once the oil is hot, add the chicken in a single layer. Sear for about 3 minutes on each side until cooked through.
Step 4: Place the cooked chicken on a cutting board and let it rest for at least 5 minutes before slicing it into strips.
Step 5: In the meantime, in the skillet, heat the rest of the tbsp olive oil. Once hot, add the asparagus and cherry tomatoes. Stir in the garlic and cook for about 2 to 3 minutes or until the asparagus is tender but still crispy.
Step 6: To the skillet, add a cup of the reserved pasta water followed by the pesto and the sliced chicken. Bring this to a simmer.
Step 7: Add in the cooked pasta as soon as the sauce begins bubbling. Using tongs, toss the noodles to coat with the sauce.
Step 8: Enjoy immediately!
Notes
You can substitute the pasta with any variants of your choice. For the asparagus, you can replace it with broccoli or zucchini. And feel free to add other meat like shrimp. In a container, store the leftovers and in the fridge for up to 5 days. To reheat, microwave until warmed through. You can even freeze this dish for up to 3 months.
