Name: Lemony Asparagus and Chicken Pasta Toss
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

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Lemony Asparagus and Chicken Pasta Toss

Just as good cold as hot, this dish is great for a picnic or for lunch at work.

Course: Main Course

Keyword: asparagus, chicken, lemon

Servings:

Author: relish.com

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.