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Lemony Asparagus and Chicken Pasta Toss

15056-lemony-asparagus-chicken-pasta-toss-spry-relish
Mark Boughton Photography / styling by Teresa Blackburn
http://pgoarelish2.files.wordpress.com/2011/01/15056-lemony-asparagus-chicken-pasta-toss-spry-relish.jpg?w=98
  • Yield: 4 servings
  • Prep: 10 mins
  • Cook: 20 mins

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

Ingredients

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

Instructions

  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. 

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Nutritional Info *per serving

  • Calories 380
  • Fat 10g
  • Cholesterol 70mg
  • Sodium 740mg
  • Carbohydrate 37g
  • Fiber 3g
  • Protein 34g
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