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Tomato Asparagus Chicken Pasta

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Tomato Asparagus Chicken Fettuccine Pasta – delicious, healthy dinner.  Perfect choice if you are in love with the Mediterranean food! Lots of healthy ingredients: fresh tomatoes, basil, garlic, asparagus, and olive oil.  And, lots of flavor: garlic, crushed red pepper, basil, sun-dried tomatoes.

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This is a perfect Spring and Summer recipe! It’s a healthy pasta dinner that tastes like comfort food. I used garlic, sun-dried tomatoes and crushed red pepper flakes to add lots of flavor to this dish. I also recommend that you add 3 tablespoons of high quality olive oil to stir into the final dish, once it’s completely cooked and off heat. It adds a nice kick and adding olive oil in this way is really good for you!

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It’s easy to make this chicken pasta dinner gluten free – all you have to do is use gluten free fettuccine.

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I hope you really enjoy this easy chicken pasta recipe!

Tomato Asparagus Chicken Pasta

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 4 servings

Tomato Asparagus Chicken Pasta

Ingredients

  • 1/4 cup sun-dried tomatoes, chopped, drained of olive oil
  • 2 tablespoons olive oil, drained from sun-dried tomatoes, or regular olive oil
  • 1/2 pound asparagus, ends trimmed, cut in half
  • 1/2 pound chicken boneless, skinless (preferably, boneless skinless thighs), chopped
  • salt
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon and 1/8 teaspoon salt
  • 4 roma tomatoes, chopped
  • 1/4 cup fresh basil leaves, chopped
  • 3 garlic cloves, chopped
  • 8 oz fettuccine pasta (use gluten free pasta for gluten free version)
  • (OPTIONAL) 3 tablespoons high quality olive oil or oil from the sun-dried tomatoes jar

Instructions

  1. Add chopped sun-dried tomatoes and 2 tablespoons of olive oil (drained from sun-dried tomatoes or just use regular olive oil) to a large skillet, on medium-low heat. Add asparagus (ends trimmed, cut in half), chopped chicken (I used boneless skinless chicken thighs and prefer to use them, but you can use chopped chicken breast, as well) to the same skillet, sprinkle red pepper flakes and salt over all of the ingredients in the skillet, and cook on medium heat, occasionally stirring, until the chicken is cooked through and no longer pink, and the asparagus is cooked to your liking (crunchy or crunchy-soft), about 5 to 10 minutes.
  2. Add chopped roma tomatoes, chopped fresh basil leaves, and chopped garlic to the skillet with chicken, cook on medium heat about 3- 5 minutes until the tomatoes release some of their juices. Remove from heat. Taste, and add more salt to taste, if needed. Cover with lid and keep off heat.
  3. Cook pasta according to package instructions, until al dente. Drain, and add cooked and drained pasta to the skillet with the chicken and vegetables. Reheat on low heat, mix everything well, add more seasonings (salt and pepper), if desired. Remove from heat.
  4. At this point, when the pasta and vegetables are off heat, you can add more high quality olive oil, which is really tasty. Or you can add more olive oil from the jar from the sun-dried tomatoes.
http://juliasalbum.com/2017/04/tomato-asparagus-chicken-pasta/

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{ 8 comments… add one }
  • 2pots2cook April 29, 2017, 11:35 am

    This is great ! You prove that simple ingredients make the best dishes ! Thank you so much !

  • Amy|The Cook Report April 30, 2017, 11:59 am

    This looks beautiful, there is nothing better than a big bowl of pasta and these fresh ingredients are perfect!

    • Julia May 5, 2017, 5:40 pm

      Thank you! 🙂

  • Fern May 3, 2017, 8:24 pm

    I made this for dinner exactly as directed this evening and it was delicious. Great flavors. I would definitely make this again.

    • Julia May 5, 2017, 4:59 pm

      Thank you! I am very glad you liked it! 🙂

  • Monica Misquez May 30, 2017, 1:33 am

    Looks great, I’m going to start counting calories. How many servings does the recipe serve and what is the calories? Thank you.

  • Kathy S September 1, 2017, 11:54 pm

    Substituted green beans for asparagus, as hubby doesn’t like asparagus. It worked perfectly! Beans were tender crisp, and combination of fresh and sun dried tomatoes was delicious. I used egg noodles, as I didn’t have fettucine, and they worked fine. Will definitely cook this again.

    • Julia November 3, 2017, 5:52 pm

      Kathy, so glad you liked it! Thank you for stopping by and leaving a comment! 🙂

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