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Chicken Asparagus Pasta Recipe

Chicken Asparagus Pasta Recipe photo by Taste of Home

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We enjoy this dish often in the spring when asparagus is fresh on the market. It’s a favorite with family and friends and a welcome surprise to those who think they don’t like asparagus.

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Chicken Asparagus Pasta Recipe

Prep/Total Time: 30 min.

Yield: 2 Servings

15 15 30

Ingredients

2/3 cup cut fresh asparagus (1-inch pieces)
4 teaspoons canola oil, divided
1/2 teaspoon salt
1/4 teaspoon pepper
4 ounces uncooked fettuccine
1/2 pound boneless skinless chicken breast, cut into 1/2-inch cubes
1 garlic clove, minced
2 tablespoons lemon juice
1 tablespoon grated lemon peel
1 tablespoon butter
2 tablespoons grated Parmesan cheese

Directions

Place asparagus in an ungreased 2-qt. baking dish; drizzle with 2 teaspoons oil and sprinkle with salt and pepper. Bake, uncovered, at 400° for 10-12 minutes or until asparagus is tender, stirring occasionally.
Meanwhile, cook fettuccine according to package directions. In a large skillet over medium heat, cook chicken and garlic in remaining oil until chicken is no longer pink.
Stir in the lemon juice, peel and butter; heat through. Remove from the heat. Drain fettuccine; toss with chicken mixture and asparagus. Sprinkle with Parmesan cheese. Yield: 2 servings.

Nutritional Facts 1-3/4 cups equals 497 calories, 21 g fat (7 g saturated fat), 84 mg cholesterol, 823 mg sodium, 44 g carbohydrate, 3 g fiber, 35 g protein.

Originally published as Chicken Asparagus Pasta in Reminisce Extra May 2008, p53

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviews for Chicken Asparagus Pasta

Chicken Asparagus Pasta

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Reviewed on Mar. 26, 2012 by cyounce

Yum!! This was a fast and easy recipe that the entire family loved. Will definitely make again.

Reviewed on Mar. 05, 2012 by Taralynnn

This is actually my submitted recipe, but they downsized it for 2 servings. When I make, I use a pound of gemelli pasta, a pound of chicken, the zest and juice of a whole lemon, 2 if "dry", a "bundle" of asparagus, most of a stick of butter and 1/4 cup olive oil (as combining the oil and butter keeps butter from burning), lots of garlic and at least a cup of the fresh shaved parmesan. It really is amazing, especially now with the fresh asparagus, which I roast at 450, not 400 until just done.

Reviewed on Feb. 26, 2012 by Gruntdude

I was skeptical because there was only one review, but I had chicken and asparagus that needed to be cooked and WHOA! It was amazing. Such a simple easy recipe to make, prep time and cooking is 30 mins all together. I personally would have liked to be more saucey. So I headed another tsp of butter (substitute margarine for a lighter healthy version).

Reviewed on Jan. 04, 2012 by mommawentz

This was a wonderful pasta! I substituted linguine and added red pepper flakes. I also used a little low sodium chicken broth instead of butter and it came out delicious!!