Lemony Asparagus and Chicken Pasta Toss

Kitchen Tested
  • Yield 4 servings
  • Prep 10 mins
  • Cook 20 mins

A great option for brown-bag lunches.

Mark Boughton Photography / styling by Teresa Blackburn

Just as good cold as hot, this dish is great for a picnic or for lunch at work.


2 cans (14-ounce) reduced-sodium chicken broth
12 ounces frozen boneless, skinless chicken breasts
6 ounces uncooked short pasta (rotini or penne)
1/2 pound asparagus, trimmed and cut into bite-size pieces
1/4 cup prepared pesto
2 tablespoons fresh lemon juice
1/8 teaspoon freshly ground black pepper


  1. In a deep skillet or Dutch oven, bring broth to a boil over high heat. Add frozen chicken. Return to a boil, reduce the heat, cover and simmer 22 minutes. Remove chicken from broth, cool and shred.
  2. Increase heat to high and bring broth to a boil. Stir in pasta and continue to cook, uncovered, 6 minutes. Add asparagus and cook 2 minutes or until asparagus is tender.
  3. Drain pasta mixture and return to skillet. Add shredded chicken, pesto, lemon juice and pepper; toss gently.

Recipe by Nancy Hughes

For more dinner recipes under 400 calories and with less than 20 grams of fat, check out our FREE 25 Dinners on a Diet Recipe Collection for the iPad on iTunes. 

25 Dinners on a Diet



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