Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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


Recipe Summary

30 mins
30 mins


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

2 cups
518 calories; protein 32g; carbohydrates 42.5g; dietary fiber 6.8g; sugars 6.1g; fat 25.2g; saturated fat 5.4g; cholesterol 83mg; vitamin a iu 1024.4IU; vitamin c 10.8mg; folate 57.4mcg; calcium 141.6mg; iron 3.9mg; magnesium 44.8mg; potassium 612mg; sodium 428.3mg; thiamin 0.2mg.

3 lean protein, 2 1/2 fat, 2 starch, 1 1/2 vegetable