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.

Carolyn Casner
Source:, January 2019


Ingredient Checklist


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.

  • 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; protein 32g 64% DV; carbohydrates 42.5g 14% DV; exchange other carbs 3; dietary fiber 6.8g 27% DV; sugars 6.1g; fat 25.2g 39% DV; saturated fat 5.4g 27% DV; cholesterol 83mg 28% DV; vitamin a iu 1024.4IU 21% DV; vitamin c 10.8mg 18% DV; folate 57.4mcg 14% DV; calcium 141.6mg 14% DV; iron 3.9mg 22% DV; magnesium 44.8mg 16% DV; potassium 612mg 17% DV; sodium 428.3mg 17% DV; thiamin 0.2mg 21% DV.