Lemon Asparagus Pasta With Chicken
Lemon Asparagus pasta is a popular and delicious dish that offers a balance of delicious flavors and nutrients, making it a satisfying and nutritious option for any meal weeknight meal. Serve it as a vegetarian meal or add chicken.
Want to Save This Recipe?
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from The Yummy Bowl.
INGREDIENTS
Asparagus Pasta
- 1 pound skinless boneless chicken thighs or breast, cut into 1-inch pieces
- 8- ounce uncooked fusilli pasta, gluten-free if preferred
- kosher or sea salt, to taste
- ½ teaspoon black pepper
- 1 pound asparagus, trimmed and woody ends cut off, cut into 1-2 inch pieces
- ½ cup basil pesto, homemade or store bought
- 1 tablespoon lemon juice
- 2 tablespoon olive oil
For serving (optional)
- 2 tablespoons or more parmesan cheese, grated
- fresh basil
INSTRUCTIONS
- Pasta. Cook pasta according to package directions to ''al dente''. Drain pasta and set aside. Reserve about 1 cup of pasta water for later.
- Asparagus. In a medium saucepot, add water and take it to a boil. Meanwhile, the water is warming up, prepare the asparagus stalks by snapping the woody ends off or cutting them off with a knife. Add the stalks to boiling water, and simmer on low for 3-4 minutes. You can also steam the asparagus if you wish.
- Make an ice bath. Remove the cooked asparagus from the water and place ina bowl with cold water and ice. Set aside to let the asparagus cool and stop cooking.
- Chicken. Season the sliced chicken pieces with salt and black pepper. In a nonstick skillet over medium-high heat add 2 tablespoons of olive oil. Once the oil is hot cook the chicken until golden brown (about 4-5 minutes).
- Once cooked, lower the heat to medium and add pesto sauce, 1 cup pasta cooking water, and lemon juice. Toss the chicken in the mixture and take it to a simmer. Stir in cooked pasta and asparagus. Give it a good stir and cook until pasta is warmed through. Remove from the stovetop.
- Serve with grated parmesan on top and lots of fresh basil leaves. Try this quick recipe for basil chiffonade.
NOTES
- Homemade pesto sauce
- To Store. When the asparagus pasta is ready, let it cool completely and then place it into an airtight container in your fridge for up to 3 days.
- To Freeze. Follow the same steps as above and freeze for up to 2-3 months. Let thaw in the fridge overnight and reheat in a skillet or microwave. Normally, the pasta will absorb lots of sauce as it sits and it is a great idea to have extra pesto sauce and some warm water on hand when reheating.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Calories: 671kcalCarbohydrates: 52gProtein: 31gFat: 38gSaturated Fat: 9gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 115mgSodium: 427mgPotassium: 597mgFiber: 5gSugar: 5gVitamin A: 1592IUVitamin C: 8mgCalcium: 129mgIron: 4mg
Tried this recipe?@theyummy_bowl and tag #theyummy_bowl! Thank you!