Description
If you’re searching for a quick and delightful meal that captures the essence of spring, look no further than Asparagus Chicken Pasta. This vibrant dish features tender chicken, crisp asparagus, and juicy tomatoes, all tossed in a light basil pesto sauce. With just 25 minutes of prep and cooking time, it’s perfect for busy weeknights or family gatherings. Packed with flavor and nutrients, this pasta is not only satisfying but also a colorful addition to your dinner table. Enjoy it fresh for the best experience!
Ingredients
Scale
- 1 lb Boneless, Skinless Chicken Breast (sliced in half lengthwise)
- 1 lb Asparagus (ends trimmed, cut into 2-inch pieces)
- 2 Cups Cherry or Grape Tomatoes
- ¼ Cup Basil Pesto
- 12 oz Dry Whole Grain Fettuccine
- 3 Garlic Cloves (minced)
- 3 Tbsp Olive Oil (divided)
- Salt and Pepper to taste
Instructions
- Cook the pasta al dente according to package instructions. Reserve 1 cup of pasta water.
- Season chicken with salt and pepper on both sides.
- In a skillet over medium heat, warm 2 tablespoons of olive oil. Add chicken and sear until golden brown on both sides, about 3 minutes each side.
- Remove chicken from the skillet; add remaining olive oil followed by asparagus and tomatoes. Sauté for 2-3 minutes until slightly crisp.
- Stir in minced garlic along with more salt and pepper.
- Pour reserved pasta water into the skillet along with basil pesto and sliced chicken; simmer briefly.
- Add cooked pasta to the skillet and toss until evenly coated.
Nutrition
- Serving Size: 1 plate (approx. 300g)
- Calories: 490
- Sugar: 6g
- Sodium: 550mg
- Fat: 17g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 70mg