Pasta With Chicken And Asparagus Recipes

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BOW-TIES WITH CHICKEN AND ASPARAGUS



Bow-Ties with Chicken and Asparagus image

Looking for a delicious skillet dinner? Then check out this asparagus, chicken and bow-tie pasta ready in 25 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 6

Number Of Ingredients 12

4 cups uncooked bow-tie (farfalle) pasta (8 oz)
1 lb fresh asparagus spears
1 tablespoon canola oil
1 lb boneless skinless chicken breasts, cut into 1-inch pieces
1 package (8 oz) sliced fresh mushrooms (3 cups)
2 cloves garlic, finely chopped
1 cup Progresso™ reduced-sodium chicken broth (from 32-oz carton)
1 tablespoon cornstarch
4 medium green onions, sliced (1/4 cup)
2 tablespoons chopped fresh basil leaves
Salt, if desired
1/4 cup finely shredded Parmesan cheese (1 oz)

Steps:

  • Cook and drain pasta as directed on package, omitting salt.
  • Meanwhile, break off tough ends of asparagus as far down as stalks snap easily. Wash asparagus; cut into 1-inch pieces.
  • In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken; cook 2 minutes, stirring occasionally. Stir in asparagus, mushrooms and garlic. Cook 6 to 8 minutes, stirring occasionally, until chicken is no longer pink in center and vegetables are tender.
  • In small bowl, gradually stir broth into cornstarch. Stir in onions and basil. Stir cornstarch mixture into chicken mixture. Cook and stir 1 to 2 minutes or until thickened and bubbly. Season with salt. Toss with pasta. Sprinkle with cheese.

Nutrition Facts : Calories 320, Carbohydrate 37 g, Cholesterol 50 mg, Fat 1, Fiber 3 g, Protein 27 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 2 g, TransFat 0 g

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

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.

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 CONFIT AND ASPARAGUS WITH PASTA RAGS



Chicken Confit and Asparagus with Pasta Rags image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 11

1 tablespoon olive oil
8 ounces asparagus, blanched, cut into 2-inch pieces
2 tablespoons minced shallots
1 tablespoon minced garlic
2 cups shredded chicken confit
Salt and ground black pepper
1 pound pasta rags, cut into 2-inch pieces, cooked al dente
3 tablespoons extra-virgin olive oil
1/2 cup grated Parmigiano-Reggiano, plus 1/4 cup for garnish
2 tablespoons chopped chives, plus 2 tablespoons for garnish
Bottle white truffle oil, to drizzle

Steps:

  • In a saute pan, heat the olive oil. When the pan is smoking hot, saute the asparagus, for about 5 minutes. Add the shallots and garlic, and saute for 3 minutes. Add the chicken and continue to saute for 2 to 3 minutes. Season with salt and pepper. Turn the pasta into a mixing bowl. Toss the pasta with the extra-virgin olive oil and cheese. Fold in the chicken and asparagus. Add the chives and season with salt and pepper. Place the pasta in an over-sized shallow pasta platter. Garnish with 1/4 cup cheese, 2 tablespoons chives and a drizzle of truffle oil.

PASTA WITH CHICKEN, ASPARAGUS, AND TOMATOES



Pasta with Chicken, Asparagus, and Tomatoes image

Simple ingredients, easy recipe. Fresh asparagus and tomatoes make this dish feel a little like spring, even on a cool winter night.

Provided by Brandy Layne

Categories     Main Dish Recipes     Pasta     Chicken

Time 30m

Yield 4

Number Of Ingredients 12

2 ½ cups rotini pasta
cooking spray
1 pound boneless, skinless chicken breast, cubed
½ teaspoon salt
½ teaspoon ground black pepper
1 cup 1-inch sliced asparagus
1 ½ cups halved cherry tomatoes
2 cloves garlic, minced
2 tablespoons chopped fresh basil
2 tablespoons balsamic vinegar
1 tablespoon extra-virgin olive oil
¾ cup grated Parmesan cheese

Steps:

  • Bring a large pot of water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes.
  • Meanwhile, spray a 12-inch skillet with cooking spray; heat over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to skillet and cook, stirring frequently, until lightly browned, about 5 minutes. Add asparagus; cook until chicken is no longer pink in the center, about 5 minutes. Add tomatoes and garlic; cook and stir for 1 to 2 minutes longer. Remove from heat.
  • Drain paste and stir into the skillet. Add basil, balsamic vinegar, and oil. Serve topped with Parmesan cheese.

Nutrition Facts : Calories 513.9 calories, Carbohydrate 52.4 g, Cholesterol 77.8 mg, Fat 18.8 g, Fiber 3.3 g, Protein 32.9 g, SaturatedFat 5.9 g, Sodium 740.2 mg, Sugar 3.3 g

CHICKEN AND ASPARAGUS PASTA RECIPE BY TASTY



Chicken And Asparagus Pasta Recipe by Tasty image

Here's what you need: penne pasta, olive oil, garlic cloves, chicken breast, salt, pepper, chicken broth, aspargus, grated parmesan cheese, cherry tomatoes

Provided by Robin Broadfoot

Categories     Dinner

Yield 6 servings

Number Of Ingredients 10

1 lb penne pasta
¼ cup olive oil, plus 2 tablespoons
4 cloves garlic cloves, diced
1 lb chicken breast, cubed
salt, to taste
pepper, to taste
½ cup chicken broth
1 lb aspargus
1 cup grated parmesan cheese
2 cups cherry tomatoes, or grape tomatoes

Steps:

  • In a pot, cook pasta according to package instructions, drain, then set aside.
  • In the same pot, heat 2 tablespoons olive oil and sauté 2 garlic cloves.
  • Add chicken breasts, season with salt and pepper, and fully cook. Remove cooked chicken from pot and set aside.
  • In the same pot, pour the chicken broth, then add asparagus, salt, pepper, and the remaining garlic and stir. Cover and reduce heat to a simmer for 5 minutes.
  • Add cooked chicken, penne, remaining olive oil, parmesan, and tomatoes, and stir until fully incorporated and the cheese has melted.
  • Serve while hot.
  • Enjoy!

Nutrition Facts : Calories 636 calories, Carbohydrate 67 grams, Fat 21 grams, Fiber 4 grams, Protein 41 grams, Sugar 6 grams

CHICKEN AND ASPARAGUS WITH PENNE PASTA



Chicken and Asparagus with Penne Pasta image

Easy dinner that tastes amazing.

Provided by Sandi Quinly

Categories     Main Dish Recipes     Pasta     Chicken

Time 50m

Yield 6

Number Of Ingredients 9

1 pound chicken breast tenderloins
1 pinch garlic salt, or to taste
1 pinch seasoned salt, or to taste
1 pound uncooked penne pasta
2 tablespoons butter
¼ cup grated Parmesan cheese
2 tablespoons olive oil
1 pound fresh asparagus, trimmed and cut crosswise into thirds
1 pinch garlic salt, or to taste

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Cover a baking sheet with aluminum foil.
  • Spread the chicken breast tenderloins on the baking sheet and sprinkle with garlic salt and seasoned salt.
  • Bake chicken in the preheated oven until no longer pink in the center and the juices run clear, about 15 minutes. Set aside; when cool enough to handle, cut tenderloins into bite-size pieces.
  • Fill a large pot with lightly salted water, bring to a boil, and stir in penne. Cook pasta at a boil, stirring occasionally, until penne are cooked through but still slightly firm, about 11 minutes; drain.
  • Transfer penne back to cooking pot and stir in butter and Parmesan cheese until pasta is coated.
  • Heat olive oil in a skillet over medium heat; place asparagus into the hot oil and sprinkle with garlic salt. Cook and stir until asparagus are tender, about 7 minutes.
  • Transfer penne pasta into a large serving bowl and top with asparagus and chicken tenderloin pieces. Lightly mix asparagus and chicken into the pasta to serve.

Nutrition Facts : Calories 458.3 calories, Carbohydrate 58.2 g, Cholesterol 56.2 mg, Fat 12.9 g, Fiber 4.1 g, Protein 28.8 g, SaturatedFat 4.6 g, Sodium 269.3 mg, Sugar 3.9 g

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Top Asked Questions

How do you cook lemon garlic chicken asparagus pasta?
Lemon Garlic Chicken Asparagus Pasta - with sauteed chicken and tender asparagus, tossed in a delicious creamy lemon garlic sauce. In a large pot bring water to a boil and add the pasta. Cook according to package directions. Drain and set aside. While the pasta cooks, heat olive oil in a large skillet over medium-high heat.
What is the best way to cook chicken and asparagus?
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.
How do you Cook Pasta with asparagus?
Cook pasta according to the directions on the package. In the last 5 minutes of cooking, add the asparagus to the water. Drain pasta and asparagus, reserving about 1/4 cup of the pasta water.
What goes well with chicken and asparagus pasta?
This creamy chicken and asparagus pasta is a quick, warming meal all cooked in one pot. The cream cheese adds a silky texture to the sauce, while fresh asparagus and lemon brighten the dish. Chicken and fresh asparagus spears pair nicely with the garlicky cream sauce in this recipe.

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