Chicken Asparagus Pasta
Chicken and asparagus taste like spring, especially when flavored with lemon juice. This is a good recipe for a last-minute meal.
INGREDIENTS | SERVES 6
3 boneless, skinless chicken breasts
½ teaspoon salt
⅛ teaspoon cayenne pepper
2 tablespoons arrowroot
2 tablespoons olive oil
⅓ cup sliced green onion
1 cup sliced mushrooms
1 pound fresh asparagus, cut into 1″ pieces
1 (12-ounce) package whole-wheat spaghetti
1 tablespoon fresh lemon juice
⅓ cup grated Parmesan cheese
Bring a large pot of water to a boil.
Meanwhile, cut chicken into 1″ cubes. Toss with salt, pepper, and arrowroot.
In large skillet, heat olive oil over medium heat. Add chicken; cook and stir until browned but not cooked through, about 4–5 minutes. Remove chicken from skillet and set aside.
Add onions, mushrooms, and asparagus to skillet. Cook and stir until crisp-tender, about 4–6 minutes.
Meanwhile, cook pasta according to package directions.
Return chicken to skillet along with a ladle of pasta cooking water and lemon juice. Bring to a simmer, then simmer 3–6 minutes, until chicken is thoroughly cooked and vegetables are tender.
Drain pasta and add to skillet. Cook and stir 1–2 minutes to blend flavors.
Sprinkle with cheese and serve immediately.
PER SERVING Calories: 360 | Fat: 8g | Sodium: 310mg | Carbohydrates: 49g | Fiber: 9g | Protein: 26g
