Chicken and Asparagus Pasta Toss

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Chicken and Asparagus Pasta TossRecipe
Photo: Karry Hosford
"My daughter and I created this recipe together through trial and error. It's good with or without the chicken. If you enjoy spicy food, you'll love it." CLReader.
7 servings (serving size: 2 cups)


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1 pound uncooked rotini (corkscrew pasta)
2 teaspoons olive oil
1 tablespoon butter
3 cups (1-inch) slices asparagus
2 cups chopped onion
1 tablespoon hot sauce
1 teaspoon crushed red pepper
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (6-ounce) package precooked chicken strips (such as Louis Rich)
1 (28-ounce) can diced tomatoes, drained
3/4 cup (3 ounces) preshredded fresh Parmesan cheese
1 teaspoon paprika


Cook pasta according to package directions, omitting salt and fat; drain. Combine pasta and oil in a large bowl, and toss well.

Melt butter in a Dutch oven over medium heat; add asparagus, onion, hot sauce, and red pepper. Cook 5 minutes or until asparagus is crisp-tender, stirring frequently. Stir in pasta, salt, black pepper, chicken, and tomatoes; cook 2 minutes or until thoroughly heated. Stir in cheese; sprinkle with paprika.

Created date

March 2005

Nutritional Information

Calories 369
Caloriesfromfat 17 %
Fat 7.1 g
Satfat 3 g
Monofat 2.3 g
Polyfat 0.8 g
Protein 19.7 g
Carbohydrate 57.5 g
Fiber 6.1 g
Cholesterol 24.2 mg
Iron 3.4 mg
Sodium 530 mg
Calcium 170 mg