Chicken Asparagus Pasta

Name: Chicken Asparagus Pasta
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings.
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

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

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 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.

Nutrition Facts

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

Reviews

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Average Rating:

sgronholz

Jun 20, 2018

I thought this recipe was great! It has a bold lemon flavor and is a nice chance of pace from other chicken- asparagus-pasta recipes. I will definitely be making this again!
EmmasMomma

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.
annlindblad

Feb 28, 2017

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

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.
cyounce

Mar 26, 2012

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

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.
Gruntdude

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).
mommawentz

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!!