Chicken
Chicken & Asparagus Skillet Pasta with Pesto
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.
Prep Time:
10 mins
Cook Time:
10 mins
Total Time:
20 mins
Servings:
4
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.
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