Spring Pea and Pasta Salad with Chicken and Asparagus

2 Reviews
ADD YOUR REVIEW
Photo: Jennifer Causey; Styling: Claire Spollen
Hands-on Time
15 Mins
Total Time
24 Mins
Yield
Serves 6 (serving size: about 1 cup)
By Laura Zapalowski
April 2015
RECIPE BY Cooking Light

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.

Ingredients

  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1 tablespoon finely chopped chives
  • 3 tablespoons extra-virgin olive oil
  • 2 teaspoons minced shallots
  • 2 teaspoons chopped fresh tarragon
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 cups shredded roasted skinless, boneless chicken breast halves
  • 8 ounces uncooked fusilli pasta
  • 1 1/2 cups (1 1/2-inch) pieces asparagus
  • 1 cup fresh or frozen, thawed green peas
  • 3 ounces Parmigiano-Reggiano cheese, grated (about 3/4 cup)

Nutritional Information

  • Calories 349
  • Fat 12.8g
  • Satfat 3.8g
  • Monofat 6.9g
  • Polyfat 1g
  • Protein 24g
  • Carbohydrate 34g
  • Fiber 3g
  • Cholesterol 46mg
  • Iron 3mg
  • Sodium 477mg
  • Calcium 194mg

How to Make It

Step 1

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

Step 2

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.

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Ratings & Reviews

LauraD318

MaryEliz
April 25, 2015
Quick, fresh weeknight meal. Followed directions as written but did not have chives so I subwtituted chopped green onion tops instead. Also, made sure everything was heated through and severed it presented as a pasta dish instead of a pasta salad. Everyone enjoyed it and I will definitely make this again

Serendipitously good

detailaddict
April 21, 2015
This was a timely recipe as I had both asparagus and fresh peas on-hand from the farmer's market...I ended up with half the called-for amount of chicken and just 6 oz. pasta; but these were just as well as the full amount would have been a little bland with the given amount of dressing.  As it turned out, the flavor was very good even with dried herbs, and as a stand-alone salad I just served some garlic-purple potato rolls with it (although a glass of white wine would have been nice too).  I would make this again, but increase the dressing at least by half if I use the full 2 cups of chicken. 

Fresh Spring Entree Salad

LauraD318
April 11, 2015
This was reasonably quick to throw together on a weeknight. Hubs and I felt the tarragon was just a wee overpowering, so will cut that back a bit next time. Using a roasted chicken from Costco (which have good flavor and are a good bang for the buck) saved some time. This is a good recipe to tweak to individual tastes.