Chickenasparagus Pasta Supper Recipes

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CREAMY CHICKEN ASPARAGUS PASTA



Creamy Chicken Asparagus Pasta image

This pasta is perfectly creamy and it has just the right amount added flavor from the parmesan, Neufchatel cheese and the garlic.

Provided by Jaclyn

Categories     Main Course

Time 35m

Number Of Ingredients 16

1 lb boneless skinless chicken breasts (, pounded with mallet to even thickness)
1 Tbsp olive oil
1 tsp dried basil
1/2 tsp dried oregano
1/4 tsp dried thyme
1/4 tsp each salt and freshly ground black pepper (, plus more for sauce)
12 oz penne pasta
1 lb asparagus (, trimmed of ends, remaining diced into 2-inch pieces and steamed)
1 1/2 Tbsp butter
2 Tbsp all-purpose flour
2 cloves garlic (, minced)
1 3/4 cup milk ((I used 1%))
1/4 cup cream or half and half
3 oz Neufchatel cheese ((aka light cream cheese), diced into pieces)
1/3 cup finely shredded parmesan cheese
4 - 5 slices bacon (, cooked and crumbled into small pieces (optional))

Steps:

  • In a small bowl, stir together basil, oregano, thyme and 1/4 salt and pepper. Sprinkle half of the herb mixture evenly over tops of chicken. Heat olive oil in a non-stick skillet over medium-high heat.
  • Once hot, add chicken to skillet, herbed side down, then add remaining herb mixture to tops of chicken.
  • Cook chicken until fully cooked through, about 8 - 12 minutes, occasionally rotating chicken (time will vary based on thickness of chicken breasts. If chicken is browning too quickly reduce heat to medium low as needed). Transfer cooked chicken to a plate, let rest 5 minutes then dice into pieces.
  • Meanwhile cook pasta according to directions listed on package, reserving 1/2 cup pasta water before draining.
  • In a clean skillet (large and deep), melt butter over medium heat. Whisk in flour and cook 1 minute, stirring constantly, add garlic and cook 30 seconds longer, stirring constantly.
  • While whisking, slowly pour in milk then cream (whisk vigorously to break up clumps). Season with salt and pepper to taste (a fair amount of each) and bring mixture to a boil, stirring constantly.
  • Once it reaches a boil and thickens, reduce heat to medium-low, add Neufchatel and parmesan cheese and cook, stirring frequently, until cheeses have melted.
  • Toss in cooked pasta, then add cooked chicken, steamed asparagus and bacon and toss to evenly coat. Add in reserved pasta water as desired (it will thicken as it rests and the pasta will absorb the liquids, so add up to 1/2 cup as needed). Serve immediately.

Nutrition Facts : Calories 495 kcal, Carbohydrate 51 g, Protein 31 g, Fat 17 g, SaturatedFat 8 g, Cholesterol 89 mg, Sodium 290 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving

CHICKEN ASPARAGUS PASTA



Chicken Asparagus Pasta image

Lemony, just a little creamy, and positively loaded with chicken and asparagus, this pasta makes a simple, perfect springtime dinner.

Provided by Leah Maroney

Categories     Entree     Pasta

Time 35m

Yield 4

Number Of Ingredients 16

10 ounces dried pasta
2 tablespoons olive oil
2 chicken breasts (boneless skinless, cubed)
Kosher salt (to taste)
Freshly ground pepper (to taste)
1/2 teaspoon oregano
3 garlic cloves (minced)
1 pound asparagus (trimmed and cut into 2-inch pieces)
1 tablespoon chicken bouillon base
4 ounces cream cheese (softened)
1 lemon (juice and zest)
1 teaspoon garlic powder
1/2 cup mozzarella cheese (shredded)
1/3 cup Parmesan cheese (grated)
1 tablespoon finely chopped parsley
Optional: 1/4 cup heavy cream or whole milk

Steps:

  • Cook your pasta according to package directions. Reserve 1 1/2 cups of the cooking water just before you drain the pasta.

Nutrition Facts : Calories 558 kcal, Carbohydrate 54 g, Cholesterol 98 mg, Fiber 10 g, Protein 36 g, SaturatedFat 11 g, Sodium 1066 mg, Sugar 12 g, Fat 26 g, ServingSize 1 pan (serves 4), UnsaturatedFat 0 g

CHICKEN/ASPARAGUS PASTA SUPPER



Chicken/Asparagus Pasta Supper image

I've used this recipe for years as a side dish for family gatherings and potluck suppers. At home, though, we make an entire meal of it...my family can't seem to get enough!

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 17

4 tablespoons vegetable oil, divided
1-1/2 pounds fresh asparagus, cut into 2-inch pieces
8 ounces sliced fresh mushrooms
1-1/2 cups broccoli florets
2 carrots, cut into julienne strips
2 medium zucchini, sliced
3 green onions, sliced into 1/2-inch pieces
1/2 teaspoon salt
4 boneless skinless chicken breasts, cut into 1-inch pieces
1/2 cup frozen peas
SAUCE:
2 tablespoons butter
2 tablespoons all-purpose flour
1 chicken bouillon cube
2 cups milk
1/4 teaspoon pepper
1 pound thin spaghetti, cooked and drained

Steps:

  • Heat 2 tablespoons oil in a large skillet over high. Add asparagus, mushrooms, broccoli, carrots, zucchini, onions and salt. Cook and stir 5 minutes. Remove vegetables from the skillet, set aside. , Add remaining oil to the skillet. Cook chicken, stirring constantly, 5-6 minutes or until it is no longer pink. Return vegetables to the skillet; add peas and cook 3-5 minutes. set aside., For sauce, melt butter in a medium saucepan over low heat. Stir in flour to form a smooth paste. Add bouillon cube. Gradually add milk, stirring constantly until sauce is thickened. Season with pepper. , Pour over chicken/vegetable mixture; toss to coat. Serve over spaghetti.

Nutrition Facts : Calories 401 calories, Fat 13g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 384mg sodium, Carbohydrate 55g carbohydrate (9g sugars, Fiber 4g fiber), Protein 16g protein.

PENNE WITH CHICKEN AND ASPARAGUS



Penne with Chicken and Asparagus image

A light but super-tasty pasta dish, with fresh asparagus cooked in broth with sauteed garlic and seasoned chicken.

Provided by LAUREL B

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 35m

Yield 8

Number Of Ingredients 9

1 (16 ounce) package dried penne pasta
5 tablespoons olive oil, divided
2 skinless, boneless chicken breast halves - cut into cubes
salt and pepper to taste
garlic powder to taste
½ cup low-sodium chicken broth
1 bunch slender asparagus spears, trimmed, cut on diagonal into 1-inch pieces
1 clove garlic, thinly sliced
¼ cup Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.
  • Warm 3 tablespoons olive oil in a large skillet over medium-high heat. Stir in chicken, and season with salt, pepper, and garlic powder. Cook until chicken is cooked through and browned, about 5 minutes. Remove chicken to paper towels.
  • Pour chicken broth into the skillet. Then stir in asparagus, garlic, and a pinch more garlic powder, salt, and pepper. Cover, and steam until the asparagus is just tender, about 5 to 10 minutes. Return chicken to the skillet, and warm through.
  • Stir chicken mixture into pasta, and mix well. Let sit about 5 minutes. Drizzle with 2 tablespoons olive oil, stir again, then sprinkle with Parmesan cheese.

Nutrition Facts : Calories 332.1 calories, Carbohydrate 43.3 g, Cholesterol 19.6 mg, Fat 10.9 g, Fiber 3.1 g, Protein 16.7 g, SaturatedFat 2 g, Sodium 68.7 mg, Sugar 3 g

CREAMY CHICKEN-ASPARAGUS PASTA



Creamy Chicken-Asparagus Pasta image

If you have leftover chicken in the fridge, and broken lasagna noodles in the box in your pantry, here's a terrific way to use them. As a bonus, supper's on the table in 25 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 9

1/3 cup pine nuts
10 uncooked lasagna noodles (about 8 oz), broken into 2-inch pieces
1 bunch asparagus (about 1 lb), trimmed, cut diagonally into 1 1/2-inch pieces
1 jar (15 oz) Alfredo pasta sauce
1/3 cup refrigerated basil pesto (from 7-oz container)
2 cups shredded cooked chicken
1/4 teaspoon salt
1/3 cup shredded Parmesan cheese
1 small tomato, chopped (1/2 cup)

Steps:

  • To toast pine nuts, sprinkle in ungreased heavy skillet. Cook over medium heat 3 to 5 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown. Remove from skillet to plate; set aside to cool.
  • Cook and drain noodles as directed on package, adding asparagus during last 3 minutes of cooking time.
  • Meanwhile, in 3-quart saucepan, heat Alfredo sauce to boiling. Stir in pesto with whisk. Stir in chicken and salt.
  • Reserve 1/4 cup asparagus for garnish. Stir noodles and remaining asparagus into Alfredo-pesto mixture. Cook and stir over medium heat until hot. Sprinkle with toasted pine nuts and cheese; garnish with tomato and reserved asparagus.

Nutrition Facts : Calories 970, Carbohydrate 62 g, Cholesterol 175 mg, Fat 10, Fiber 6 g, Protein 44 g, SaturatedFat 27 g, ServingSize 1 Serving (1 3/4 Cups), Sodium 1150 mg, Sugar 5 g, TransFat 1 1/2 g

CHICKEN ASPARAGUS PASTA



Chicken Asparagus Pasta image

We enjoy this dish often in the spring when asparagus is fresh on the market. It's a favorite with family and friends and a welcome surprise to those who think they don't like asparagus. -Taralynn Plastina, McHenry, Illinois

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 11

2/3 cup cut fresh asparagus (1-inch pieces)
4 teaspoons canola oil, divided
1/2 teaspoon salt
1/4 teaspoon pepper
4 ounces uncooked fettuccine
1/2 pound boneless skinless chicken breast, cut into 1/2-inch cubes
1 garlic clove, minced
2 tablespoons lemon juice
1 tablespoon grated lemon zest
1 tablespoon butter
2 tablespoons grated Parmesan cheese

Steps:

  • Place asparagus in an ungreased 2-qt. baking dish; drizzle with 2 teaspoons oil and sprinkle with salt and pepper. Bake, uncovered, at 400° for 10-12 minutes or until tender, stirring occasionally. , Meanwhile, cook fettuccine according to package directions. In a large skillet over medium heat, cook chicken and garlic in remaining oil until chicken is no longer pink., Stir in the lemon juice, zest and butter; heat through. Remove from the heat. Drain fettuccine; toss with chicken mixture and asparagus. Sprinkle with cheese.

Nutrition Facts : Calories 497 calories, Fat 21g fat (7g saturated fat), Cholesterol 84mg cholesterol, Sodium 823mg sodium, Carbohydrate 44g carbohydrate (3g sugars, Fiber 3g fiber), Protein 35g protein.

CHICKEN & ASPARAGUS PASTA



Chicken & Asparagus Pasta image

Make and share this Chicken & Asparagus Pasta recipe from Food.com.

Provided by BethR

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

3 cups extra wide whole wheat pasta
12 asparagus spears
1/2 boneless skinless chicken breast
1 1/2 cups fresh mushrooms, sliced
1/2 cup low sodium chicken broth
1 tablespoon extra virgin olive oil
1/4 cup feta cheese, crumbled
1 medium tomatoes
1 pinch red pepper flakes

Steps:

  • Cook pasta according to package directions.
  • Meanwhile, cut chicken into bite-sized cubes and place in skillet with olive oil.
  • Cook until partially done.
  • Add asparagus and mushrooms, continue cooking until chicken is done.
  • Add chicken broth and cover pan, cook until asparagus is crisp tender.
  • Add pasta, red pepper flakes (to taste) and feta cheese.

Nutrition Facts : Calories 371.8, Fat 7.3, SaturatedFat 2.2, Cholesterol 17.8, Sodium 146.3, Carbohydrate 63.8, Fiber 1.6, Sugar 2.4, Protein 18.8

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