Name: Chicken & Asparagus Skillet Pasta with Pesto
Prep time: 30 min
Total time: 30 min
Ingredients: 6 ounces whole-wheat fusilli; 1 bunch asparagus, trimmed and cut into 1-inch pieces; 0.5 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 thighs, trimmed and cut into bite-size pieces; 0.25 teaspoon salt; 0.25 teaspoon ground pepper; 0.5 cup low-sodium chicken broth; 0.5 cup prepared pesto; 2 tablespoons lemon juice; Grated Parmesan cheese for garnish

Chicken & Asparagus Skillet Pasta with Pesto

5.0

(3)

2 Reviews

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

Updated on July 10, 2019

Prep Time:

30 mins

Total Time:

30 mins

Servings:

Yield:

8 cups

Nutrition Profile:

Egg Free Healthy Aging Healthy Immunity Healthy Pregnancy Low Sodium Low-Calorie Soy-Free

Jump to Nutrition Facts

Ingredients

6 ounces whole-wheat fusilli
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 thighs, trimmed and cut into bite-size pieces
¼ teaspoon salt
¼ teaspoon ground pepper
½ cup low-sodium chicken broth
½ cup prepared pesto
2 tablespoons lemon juice
Grated Parmesan cheese for garnish

Directions

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 (per serving)

518	Calories
25g	Fat
43g	Carbs
32g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 518
% Daily Value *
Total Carbohydrate 43g	15%
Dietary Fiber 7g	24%
Total Sugars 6g
Protein 32g	64%
Total Fat 25g	32%
Saturated Fat 5g	27%
Cholesterol 83mg	28%
Vitamin A 1024IU	20%
Vitamin C 11mg	12%
Folate 57mcg	14%
Sodium 428mg	19%
Calcium 142mg	11%
Iron 4mg	22%
Magnesium 45mg	11%
Potassium 612mg	13%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.