Print Options
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. —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 zest
- 1 tablespoon butter
- 2 tablespoons grated Parmesan cheese
Directions
- 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 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, zest 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.
© 2024 RDA Enthusiast Brands, LLC
