Chicken and Pasta with Asparagus and Tomatoes - EASY, ready in 20 minutes, and the asparagus, tomatoes, and basil keep this chicken and pasta recipe tasting LIGHTER and FRESHER!! Perfect for picnics, potlucks, and busy weeknight dinners!!
Prep Time5 minutesmins
Cook Time15 minutesmins
Total Time20 minutesmins
Course: 30-Minute Meals
Servings: 8
Calories: 328kcal
Author: Averie Sunshine
Ingredients
1poundrotinicooked according to package directions; drained (another small-shaped pasta such as ziti, wheels, small shells, penne, etc. may be substituted)
3tablespoonsolive oilplus more if necessary at the end
1.25 to 1.50poundsboneless skinless chicken breastdiced into bite-sized pieces; seasoned with salt and pepper to taste
4 to 5clovesgarlicfinely minced or pressed
¼cuplemon juice
1poundbunch of asparagustrimmed and diced into bite-sized segments (thinner asparagus is better than thicker here)
¾ to 1poundcherry or grape tomatoeshalved
¼cupfresh basil or to tastechifonaded; loosely measured
salt and freshly ground black pepperas desired to taste
Instructions
To a large pot, cook the pasta according to package directions. Drain and set aside. While pasta cooks, continue by starting the chicken.
To a very large high-sided skillet, add the olive oil, chicken, season with salt and pepper, and saute over medium-high heat for about 5 minutes, or until chicken is cooked through. Stir and flip intermittently to ensure even cooking.
Add the garlic and cook for 1 minute, or until fragrant; stir constantly.
Add the lemon juice and stir to combine.
Add the asparagus, stir to combine, and cook for about 1 minute, or just until al dente; don't overcook. The thinner the asparagus is, the faster it cooks. Thicker asparagus may take a bit longer to cook, 2 to 3 minutes, but take care not to over-cook the asparagus at this point because it will continue to cook after it's tossed with hot pasta.
Add the pasta to the skillet with the chicken and asparagus, add the tomatoes, basil, and stir well to combine.
Taste the dish and add salt and pepper to taste and serve immediately. Recipe will keep airtight in the fridge for up to 5 days.