Pasta Primavera with Chicken and Asparagus

This harbinger of spring is colorful, fragrant, and fresh tasting.

Yield: 4 servings (serving size: 2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 463
  • Calories from fat: 24%
  • Fat: 12.6g
  • Saturated fat: 6.4g
  • Monounsaturated fat: 3.9g
  • Polyunsaturated fat: 1.2g
  • Protein: 33.6g
  • Carbohydrate: 53.1g
  • Fiber: 5.1g
  • Cholesterol: 81mg
  • Iron: 4.4mg
  • Sodium: 773mg
  • Calcium: 154mg


  • 2 cups (1-inch) sliced asparagus
  • 3 cups uncooked cavatappi or penne pasta (about 8 ounces)
  • 1 teaspoon olive oil
  • 12 ounces skinless, boneless chicken breast
  • 1 cup shelled green peas
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 garlic cloves, minced
  • 1/4 cup dry white wine
  • 1/3 cup whipping cream
  • 1 tablespoon fresh lemon juice
  • 1/4 cup (1-ounce) grated fresh Parmesan cheese
  • 1/4 cup thinly sliced fresh basil
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons green onion


  1. Bring 2 quarts of water to a boil in a stockpot. Add asparagus; cook 3 minutes. Remove with a slotted spoon. Add pasta to boiling water; cook according to package directions, omitting salt and fat. Drain.
  2. Cut the chicken crosswise into 1/4-inch-wide-strips. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; sauté 5 minutes. Add asparagus, peas, salt, pepper, and garlic; sauté 2 minutes. Stir in wine, scraping pan to loosen browned bits. Stir in cream and juice; cook 1 minute. Add pasta and cheese; stir well to coat. Remove from heat; stir in basil, green onions and parsley.
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