Chicken & Asparagus Skillet Pasta with Pesto
July 22, 2024
Chicken & Asparagus Skillet Pasta with Pesto is a delicious and easy weeknight meal that combines the savory flavors of chicken and asparagus with the bright, herbaceous notes of pesto. There are also sun-dried tomatoes, which add a burst of concentrated flavor. What I like about this recipe is that you throw the asparagus and sun-dried tomatoes in with the pasta for the last 3 minutes of cooking. You can eat this dish hot or cold.
- Prep: 15 mins
- Cook: 20 mins
- Yields: 4 - 6 Servings
Ingredients
1 bunch asparagus, trimmed and cut into 1-inch pieces
½ cup julienned sun-dried tomatoes (not oil-packed)
1 tablespoon extra-virgin olive oil
1 large shallot, halved lengthwise and sliced
1 pound boneless, skinless chicken breasts or thighs, trimmed and cut into bite-size pieces
Directions
1Bring a large pot of water to a boil. Add pasta and cook for 3 minutes less than the package directions. Add asparagus and sun-dried tomatoes and continue cooking until just tender, 3 minutes more. Drain.
2Meanwhile, heat oil in a large skillet over medium-high heat. Add shallot and cook, stirring, for 1 minute. Add chicken, salt and pepper and continue cooking and stirring until the chicken is just cooked through, 5 to 7 minutes.
3Reduce heat to medium; stir in broth and pesto and cook until slightly reduced, about 2 minutes. Add the pasta and vegetables to the skillet and toss to coat. Cook, stirring, until heated through, 1 to 2 minutes more. Remove from heat and stir in lemon juice. Garnish with Parmesan, if desired.
Recipe from EatingWell.com, January 2019.
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