Lemony Asparagus and Chicken Pasta Toss

Chiara Manni
Mom of one human and one furry baby. Career in tech in the California Bay Area, but born and raised in Italy. Foodie at heart.
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Updated: 7/29/2020

The perfect warm-weather option for picnics and packed lunches.

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

30 min Prep: 10 min Cook: 20 min
Serves: 4 Save

Ingredients (7)

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

Directions

  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.

Winter Jewel French 75

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Ingredients (6)

  • 1.5 oz. Tanqueray No. Ten Gin
  • 1 oz. Pomegranate Juice
  • 0.5 oz. Simple Syrup
  • Champagne (Chilled, to Top Off)
  • Pomegranate Seeds to Garnish (Optional)
  • *Approximate serving size is 1.6 servings. Please enjoy responsibly.
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