Chicken Asparagus Pasta Recipe

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Chicken Asparagus Pasta Recipe
Chicken Asparagus Pasta Recipe photo by Taste of Home
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Chicken Asparagus Pasta Recipe

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Publisher Photo
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. —Taralynn Plastina, McHenry, Illinois
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 2/3 cup cut fresh asparagus (1-inch pieces)
  • 4 teaspoons vegetable 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.
Originally published as Chicken Asparagus Pasta in Reminisce Extra May 2008, p53

Nutritional Facts

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

  • 2/3 cup cut fresh asparagus (1-inch pieces)
  • 4 teaspoons vegetable 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
  1. 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.
  2. 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.
  3. 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.
Originally published as Chicken Asparagus Pasta in Reminisce Extra May 2008, p53

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Reviews forChicken Asparagus Pasta

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EmmasMomma User ID: 4434313 269129
Reviewed Jul. 7, 2017

"Delicious! It's quite a bit more lemony than I expected, but the whole family loved this. I added just a half tablespoon of butter to it as I felt it needed just a bit more.

This recipe is definitely going in my rotation."

MY REVIEW
annlindblad User ID: 7743001 261900
Reviewed Feb. 28, 2017

"Tasty, but a bit dry...Reccomend adding a bit of half and half..."

MY REVIEW
PamelaKKidd User ID: 4964241 174565
Reviewed Aug. 31, 2013

"This was a great recipe. Very good and easy with very little ingredients. A great combination of ingredients. I have made this dish several times and love it every time I make it."

MY REVIEW
cyounce User ID: 2118537 209958
Reviewed Mar. 26, 2012

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

MY REVIEW
Taralynnn User ID: 6559824 88733
Reviewed Mar. 5, 2012

"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."

MY REVIEW
Gruntdude User ID: 6549020 209957
Reviewed Feb. 26, 2012

"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)."

MY REVIEW
mommawentz User ID: 6438624 101255
Reviewed Jan. 4, 2012

"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!!"

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