Chicken and Pasta with Asparagus and Tomatoes

Name: Chicken and Pasta with Asparagus and Tomatoes
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 8 servings
Ingredients: 1 pound rotini; 3 tablespoons olive oil; 1.25 to 1.50 pounds boneless skinless chicken breast; 4 to 5 cloves garlic; ¼ cup lemon juice; 1 pound bunch of asparagus; ¾ to 1 pound Cherry or grape tomatoes; ¼ cup fresh basil or to taste; Salt and freshly ground black pepper

User Reviews

4.8

12 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings
8 servings
Calories
328 kcal
Course
Main Course
Cuisine
American

Chicken and Pasta with Asparagus and Tomatoes

Jade Rice

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🍗🍅🧄 EASY, ready in 20 minutes, and the asparagus, tomatoes, and basil keep this chicken and pasta recipe tasting LIGHTER and FRESHER! Perfect for picnics, potlucks, and busy weeknight dinners!

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Ingredients

Servings

1 pound rotini cooked according to package directions; drained (another small-shaped pasta such as ziti, wheels, small shells, penne, etc. may be substituted)
3 tablespoons olive oil plus more if necessary at the end
1.25 to 1.50 pounds boneless skinless chicken breast diced into bite-sized pieces; seasoned with salt and pepper to taste
4 to 5 cloves garlic finely minced or pressed
¼ cup lemon juice
1 pound bunch of asparagus trimmed and diced into bite-sized segments (thinner asparagus is better than thicker here)
¾ to 1 pound Cherry or grape tomatoes halved
¼ cup fresh basil or to taste chifonaded; loosely measured
Salt and freshly ground black pepper as desired to taste

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Instructions

To a large pot, cook the pasta according to package directions. Drain and set aside. While pasta cooks, continue by starting the chicken.
To a very large high-sided skillet, add the olive oil, chicken, season with salt and pepper, and saute over medium-high heat for about 5 minutes, or until chicken is cooked through. Stir and flip intermittently to ensure even cooking.
Add the garlic and cook for 1 minute, or until fragrant; stir constantly.
Add the lemon juice and stir to combine.
Add the asparagus, stir to combine, and cook for about 1 minute, or just until al dente; don't overcook. The thinner the asparagus is, the faster it cooks. Thicker asparagus may take a bit longer to cook, 2 to 3 minutes, but take care not to over-cook the asparagus at this point because it will continue to cook after it's tossed with hot pasta.
Add the pasta to the skillet with the chicken and asparagus, add the tomatoes, basil, and stir well to combine.
Taste the dish and add salt and pepper to taste and serve immediately. Recipe will keep airtight in the fridge for up to 5 days.

Equipments used:

Notes

Storage: Leftovers will keep airtight in the fridge for up to 5 days.
Leftovers will keep airtight in the fridge for up to 5 days.

Nutrition Information

Show Details

Serving 1serving Calories 328kcal (16%) Carbohydrates 30g (10%) Protein 32g (64%) Fat 9g (14%) Saturated Fat 2g (10%) Polyunsaturated Fat 6g Cholesterol 72mg (24%) Sodium 553mg (23%) Fiber 4g (16%) Sugar 9g (18%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 328 kcal

% Daily Value*

Serving	1serving
Calories	328kcal	16%
Carbohydrates	30g	10%
Protein	32g	64%
Fat	9g	14%
Saturated Fat	2g	10%
Polyunsaturated Fat	6g	35%
Cholesterol	72mg	24%
Sodium	553mg	23%
Fiber	4g	16%
Sugar	9g	18%