Lemony Asparagus and Chicken Pasta Toss

Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 4 servings
  • Prep: 10 mins
  • Cook: 20 mins

Just as good cold as hot, this dish is great for a picnic or for lunch at work.


2cans (14-ounce) reduced-sodium chicken broth
12ounces frozen boneless, skinless chicken breasts
8ounces uncooked short pasta (rotini or penne)
1/2pound asparagus, trimmed and cut into bite-size pieces
1/2cup prepared pesto
2tablespoons fresh lemon juice
1/8teaspoon salt
1/8teaspoon freshly ground black pepper


  1. In a deep skillet or Dutch oven, bring broth to a boil over high heat. Add frozen chicken. Return to a boil, reduce the heat, cover and simmer 22 minutes. Remove chicken from broth, cool and shred.
  2. Increase heat to high and bring broth to a boil. Stir in pasta and continue to cook, uncovered, 6 minutes. Add asparagus and cook 2 minutes or until asparagus is tender.
  3. Drain pasta mixture and return to skillet. Add shredded chicken, pesto, lemon juice, salt and pepper; toss gently.

Recipe by Nancy Hughes.

Nutritional Info *per serving

  • Calories 470
  • Fat 16g
  • Sodium 830mg
  • Carbohydrate 48g
  • Fiber 3g
  • Protein 34g
  • Trans Fat 0g
  • Vitamin A 15%
  • Vitamin C 35%
  • Calcium 25%
  • Iron 15%