Chicken and Asparagus Pasta Toss

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

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 369
  • Calories from fat: 17%
  • Fat: 7.1g
  • Saturated fat: 3g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 0.8g
  • Protein: 19.7g
  • Carbohydrate: 57.5g
  • Fiber: 6.1g
  • Cholesterol: 24.2mg
  • Iron: 3.4mg
  • Sodium: 530mg
  • Calcium: 170mg

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

  1. Cook pasta according to package directions, omitting salt and fat; drain. Combine pasta and oil in a large bowl, and toss well.
  2. 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.

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