Fresh lemon juice, tangy sun-dried tomatoes and zippy pesto tie together the flavors in this quick and easy skillet meal. The 30-minute dinner is so versatile--you can use any quick-cooking protein or vegetable you have on hand and still have a delicious meal on busy weeknights. Source: EatingWell.com, January 2019

Carolyn Casner
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring 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.

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  • Meanwhile, 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.

  • Reduce 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.

Nutrition Facts

518 calories; 25.2 g total fat; 5.4 g saturated fat; 83 mg cholesterol; 428 mg sodium. 612 mg potassium; 42.5 g carbohydrates; 6.8 g fiber; 6 g sugar; 32 g protein; 1024 IU vitamin a iu; 11 mg vitamin c; 57 mcg folate; 142 mg calcium; 4 mg iron; 45 mg magnesium;