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.

Yield: 5 servings (serving size: 2 cups)
Recipe from Oxmoor House

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Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 401
  • Calories from fat: 25%
  • Fat: 11.2g
  • Saturated fat: 3.1g
  • Monounsaturated fat: 4.8g
  • Polyunsaturated fat: 1g
  • Protein: 28.4g
  • Carbohydrate: 47.5g
  • Fiber: 4.1g
  • Cholesterol: 50mg
  • Iron: 4mg
  • Sodium: 771mg
  • Calcium: 135mg

Ingredients

  • 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

Preparation

  1. Preheat oven to 450°.
  2. 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.
  3. Cook pasta according to package directions, omitting salt and fat. Drain, reserving 3 tablespoons pasta water.
  4. Add roasted vegetables, reserved pasta water, and chicken to pasta; toss gently.
  5. 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.
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