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Chicken Asparagus Pasta

 Chicken Asparagus Pasta
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.
2 ServingsPrep/Total Time: 30 min.


  • 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


  • 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 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 cheese.
  • Yield: 2 servings.

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Chicken Asparagus Pasta (continued)

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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.