Chicken Pasta
Submitted by techylin
Chicken breast strips tossed with pasta, fresh asparagus, white wine, basil, and Parmesan. A light, clean Italian dinner ready in 30 minutes flat.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minWhen you want something that tastes fresh and bright without weighing you down, this is the move.
Chicken breast strips cook fast in olive oil with a splash of white wine and basil. Asparagus cooks right in the pasta water during the last three minutes, so you get perfectly crisp-tender spears without dirtying another pot. Toss everything together with grated Parmesan and dinner is done.
Seven ingredients, thirty minutes, one pot of pasta water, one skillet. That’s it.
Kitchen Tips
- Snap the asparagus at its natural breaking point to remove the woody ends. If it doesn’t snap cleanly, it’s too tough to eat.
- Cook the asparagus in the pasta water during the last 3 minutes only. Any longer and it goes limp and olive drab.
- Cut the chicken into thin strips so they cook through in about 3 minutes. Thick chunks will still be pink when the pasta is ready.
Ingredients
Directions
Cook pasta in a large pot of salted boiling water until ad dente, about 8 min.
Meanwhile, snap off and discard woody ends of asparagus.
Then, slice spears into 2 inch pieces.
Set aside to add to pasta during last 3 min. of cooking. Meanwhile, cut chicken into strips. Heat oil in a large frying pan set over medium heat.
Add chicken. Stir often until cooked through, about 3 min.
Stir in wine and seasonings.
Drain pasta and asparagus.
Toss with chicken.
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