1/2lb.asparagustrimmed and cut into bite-size pieces
1/2cupprepared pesto
2tablespoonsfresh lemon juice
1/8teaspoonsalt
1/8teaspoonfreshly 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.