Lemony Asparagus and Chicken Pasta Toss
Just as good cold as hot, this dish is great for a picnic or for lunch at work.
Servings: 0
Ingredients
- 2 cans 14-ounce reduced-sodium chicken broth
- 12 ounces frozen boneless skinless chicken breasts
- 8 ounces uncooked short pasta rotini or penne
- 1/2 lb. asparagus trimmed and cut into bite-size pieces
- 1/2 cup prepared pesto
- 2 tablespoons fresh lemon juice
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
Instructions
- In a deep skillet or Dutch oven, bring broth to a boil over high heat. Add frozen chicken. Return to a boil, reduce the heat, cover and simmer 22 minutes. Remove chicken from broth, cool and shred.
- Increase heat to high and bring broth to a boil. Stir in pasta and continue to cook, uncovered, 6 minutes. Add asparagus and cook 2 minutes or until asparagus is tender.
- Drain pasta mixture and return to skillet. Add shredded chicken, pesto, lemon juice, salt and pepper; toss gently.
Notes
Recipe By: relish.com
Serving Size: 4
Serving Size: 4
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