Photo: Karry Hosford
Yield
7 servings (serving size: 2 cups)

"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.

How to Make It

Step 1

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

Step 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.

Chef's Notes

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.

Ratings & Reviews

Good weeknight meal

stellacorona
July 15, 2015
Tasty and simple. I did add some minced garlic and only used a 1/2 tsp. of red pepper flakes, but other than that followed recipe.

stellacorona's Review

steponme
June 07, 2014
this was good. will probably make again. sorta comfort food. cut the recipe in half -- used about a pound of chicken breast that i poached in broth, and added red sweet pepper. used crushed red pepper but didn't have hot sauce on hand.

Bookwoman's Review

jlheisler
September 15, 2012
This is a great recipes. Really delicious!

jlheisler's Review

Bookwoman
November 07, 2011
this was so delicious and easy! definitely for those who like it spicy. skipped the paprika and added more red pepper flakes. so good!!

Madjodellie's Review

Madjodellie
May 24, 2010
Used canned tomatoes with peppers and eliminated the tabasco. Didn't have cheese in the house either. It was amazing and super-duper easy!!