Chicken and Asparagus Pasta Toss

Chicken and Asparagus Pasta Toss Recipe
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.

Yield:

7 servings (serving size: 2 cups)

Recipe from

Cooking Light

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

Ingredients

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

Preparation

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.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

June 2003
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