ASPARAGUS CHICKEN PASTA

This Asparagus Pesto Chicken Pasta is a simple and delightful one-pot weeknight supper formula that the whole family will appreciate. It meets up in under 30 minutes and made with a couple of basic fixings.

 

A simple Italian chicken pasta formula that is stuffed with delicious chicken cuts and delicate asparagus threw in a pesto base sauce. Eat on your table in under 30 minutes with straightforward fixings you may as of now have in your cooler or storeroom. Very simple to make, yet so heavenly and filling. To make this without gluten, you may utilize without gluten pasta rather than entire grain.

 

There are a few different ways to cook your chicken if adding to your pasta dish. It is shrewd to cook the chicken first prior to adding into your pasta.

 

 

 

Ingredients

 

• ½ Tsp Freshly Ground Black Pepper divided
• 2 Cups Cherry or Grape Tomatoes
• 12 oz Dry Whole Grain Fettuccine or linguine
• 1 lb Boneless, Skinless Chicken Breast sliced in half lengthwise
• 1 Tsp Kosher Salt divided
• ¼ Cup Basil Pesto
• 3 Tbsp Olive Oil divided
• 1 lb Asparagus ends trimmed, cut into 2-inch pieces
• 3 Garlic Cloves minced

 

Instructions

 

1. Bring a pot of salted water to a boil, and cook pasta according to the package directions. Drain the pasta, reserving 1 cup of the cooking water.
2. While the pasta is cooking, season the chicken on both sides with half of the salt and pepper.
3. Heat 2 tablespoons of the olive oil in a large, deep skillet over medium heat. When the oil is shimmering, add the chicken in a single layer and sear for 3 minutes per side, or until cooked through.
4. You may have to cook the chicken in batches. Transfer the chicken to a cutting board, and allow it to rest for 5 minutes, before slicing it into strips.
5. While the chicken is cooling, heat the remaining tablespoon of olive oil in the skillet, and add the asparagus and cherry tomatoes. Add in the garlic and sauté. Stirring often, for 2-3 minutes, or until the asparagus is tender-crisp.
6. Add 1 cup of the reserved pasta cooking water to the skillet, pesto, and the sliced chicken, and bring the liquid to a simmer.
7. As soon as it starts bubbling, add the cooked pasta, and toss with tongs to coat the noodles in the sauce. Remove from the heat and serve immediately.

 

 

 

source:https://healthyfitnessmeals.com