Pasta with Grilled Chicken and Asparagus

Looking for a light and super fast supper? This easy pasta dish with grilled chicken and asparagus fits the bill. It's so delicious, even the kids will beg for seconds.


5 servings (serving size: 2 cups)

Recipe from

Oxmoor House

Recipe Time

Prep: 4 Minutes
Cook: 8 Minutes

Nutritional Information

Calories 401
Caloriesfromfat 25 %
Fat 11.2 g
Satfat 3.1 g
Monofat 4.8 g
Polyfat 1 g
Protein 28.4 g
Carbohydrate 47.5 g
Fiber 4.1 g
Cholesterol 50 mg
Iron 4 mg
Sodium 771 mg
Calcium 135 mg


1 pound asparagus
1 (8-ounce) package presliced mushrooms
2 green onions, cut into 1-inch pieces
Cooking spray
1 (9-ounce) package refrigerated angel hair pasta
2 (6-ounce) packages grilled chicken strips (such as Louis Rich)
2 tablespoons olive oil
2 tablespoons hot water
3 tablespoons balsamic vinegar
1/2 teaspoon pepper
1/2 cup preshredded fresh Parmesan cheese


Preheat oven to 450°.

Snap off tough ends of asparagus, and cut asparagus into 2-inch pieces. Arrange asparagus, mushrooms, and green onions in a single layer on a broiler pan coated with cooking spray. Bake at 450° for 8 to 10 minutes or until golden brown, stirring once.

Cook pasta according to package directions, omitting salt and fat. Drain, reserving 3 tablespoons pasta water.

Add roasted vegetables, reserved pasta water, and chicken to pasta; toss gently.

Combine olive oil, 2 tablespoons hot water, balsamic vinegar, and pepper; stir well with a whisk. Add to pasta mixture, and toss well. Sprinkle with cheese. Serve immediately.

Cooking Light Superfast Suppers,

Oxmoor House

January 2003
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