Chicken & Aspapagus Skillet Pasta With Pesto
Apr 29, 2021 21:49:37 GMT -5 | To Top
emptynestmom likes this
Post by RQuam on Apr 29, 2021 21:49:37 GMT -5
Asparagus saeson has arrived in Washington State. Fresh and local asparagus is hard to beat. Washington asparagus is shipped to every state in the nation and is marketed throughout Europe and Asia.
This recipe was really good, especially after I added little cream cheese to make it more creamy. I cut the recipe in half for the two of us and substituted some bottled roasted red peppers for the sun dried tomatoes and penne in place of the fusilli, which I didn't have.
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.
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
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.
This recipe was really good, especially after I added little cream cheese to make it more creamy. I cut the recipe in half for the two of us and substituted some bottled roasted red peppers for the sun dried tomatoes and penne in place of the fusilli, which I didn't have.
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.
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
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.
