You are here: Home » Recipes » Lemony Asparagus and Chicken Pasta Toss 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 PrintEmail Just as good cold as hot, this dish is great for a picnic or for lunch at work. Ingredients 2 cans (14-ounce) reduced-sodium chicken broth12 ounces frozen boneless, skinless chicken breasts6 ounces uncooked short pasta (rotini or penne)1/2 pound asparagus, trimmed and cut into bite-size pieces1/4 cup prepared pesto2 tablespoons fresh lemon juice1/8 teaspoon freshly ground black pepper Instructions 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. 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. 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.