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lemon asparagus pasta in skillet

Lemon Asparagus Pasta With Chicken

Julia | The Yummy Bowl
Lemon Asparagus pasta is a popular and delicious dish that offers a balance of delicious flavors and nutrients, making it a satisfying and nutritious option for any meal weeknight meal. Serve it as a vegetarian meal or add chicken.
5 from 2 votes
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 671 kcal

INGREDIENTS
  

Asparagus Pasta

  • 1 pound skinless boneless chicken thighs or breast, cut into 1-inch pieces
  • 8- ounce uncooked fusilli pasta, gluten-free if preferred
  • kosher or sea salt, to taste
  • ½ teaspoon black pepper
  • 1 pound asparagus, trimmed and woody ends cut off, cut into 1-2 inch pieces
  • ½ cup basil pesto, homemade or store bought
  • 1 tablespoon lemon juice
  • 2 tablespoon olive oil

For serving (optional)

  • 2 tablespoons or more parmesan cheese, grated
  • fresh basil

INSTRUCTIONS
 

  • Pasta. Cook pasta according to package directions to ''al dente''. Drain pasta and set aside. Reserve about 1 cup of pasta water for later.
  • Asparagus. In a medium saucepot, add water and take it to a boil. Meanwhile, the water is warming up, prepare the asparagus stalks by snapping the woody ends off or cutting them off with a knife. Add the stalks to boiling water, and simmer on low for 3-4 minutes. You can also steam the asparagus if you wish.
  • Make an ice bath. Remove the cooked asparagus from the water and place ina bowl with cold water and ice. Set aside to let the asparagus cool and stop cooking.
  • Chicken. Season the sliced chicken pieces with salt and black pepper. In a nonstick skillet over medium-high heat add 2 tablespoons of olive oil. Once the oil is hot cook the chicken until golden brown (about 4-5 minutes).
  • Once cooked, lower the heat to medium and add pesto sauce, 1 cup pasta cooking water, and lemon juice. Toss the chicken in the mixture and take it to a simmer. Stir in cooked pasta and asparagus. Give it a good stir and cook until pasta is warmed through. Remove from the stovetop.
  • Serve with grated parmesan on top and lots of fresh basil leaves. Try this quick recipe for basil chiffonade.

NOTES

  • Homemade pesto sauce
  • To Store. When the asparagus pasta is ready, let it cool completely and then place it into an airtight container in your fridge for up to 3 days.
  • To Freeze. Follow the same steps as above and freeze for up to 2-3 months. Let thaw in the fridge overnight and reheat in a skillet or microwave. Normally, the pasta will absorb lots of sauce as it sits and it is a great idea to have extra pesto sauce and some warm water on hand when reheating.
 

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NUTRITION

Calories: 671kcalCarbohydrates: 52gProtein: 31gFat: 38gSaturated Fat: 9gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 115mgSodium: 427mgPotassium: 597mgFiber: 5gSugar: 5gVitamin A: 1592IUVitamin C: 8mgCalcium: 129mgIron: 4mg
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