Rating: 4 stars
5 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 3
  • 5 star values: 1

If your herb garden is going strong, you can snip parsley and chives fresh from the source. Tarragon is worth seeking out for this dish; its anise notes are the distinguishing flavor.

Laura Zapalowski
Recipe by Cooking Light April 2015

Gallery

Jennifer Causey; Styling: Claire Spollen

Recipe Summary

hands-on:
15 mins
total:
24 mins
Yield:
Serves 6 (serving size: about 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 8 ingredients in a large bowl, stirring with a whisk. Add chicken; toss to coat.

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  • Prepare pasta according to package directions. Add asparagus pieces and peas during the last 2 minutes of pasta cooking time. Drain well. Add pasta-and-vegetable mixture and Parmigiano-Reggiano to chicken mixture; toss well to coat.

Nutrition Facts

349 calories; fat 12.8g; saturated fat 3.8g; mono fat 6.9g; poly fat 1g; protein 24g; carbohydrates 34g; fiber 3g; cholesterol 46mg; iron 3mg; sodium 477mg; calcium 194mg.
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