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Pasta Chicken

Tomato Asparagus Chicken Pasta

Published: Apr 28, 2017 | 11 Comments

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Tomato Asparagus Chicken Fettuccine Pasta – delicious, healthy dinner.  Perfect choice if you are in love with the Mediterranean food!

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Lots of healthy ingredients in this Italian style pasta: 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 Tomato Asparagus Chicken Pasta 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!

Print
Tomato Asparagus Chicken Pasta
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 

Tomato Asparagus Chicken Fettuccine Pasta - delicious, healthy Summer dinner.  If you love Mediterranean recipes, you'll love this pasta!  Lots of garlic and olive oil in this recipe. 

Course: Main Course
Cuisine: Mediterranean
Servings: 4 servings
Calories: 531 kcal
Author: Julia
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 salt
  • 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)
  • 3 tablespoons olive oil (use high quality only) - OPTIONAL
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.
Nutrition Facts
Tomato Asparagus Chicken Pasta
Amount Per Serving
Calories 531 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 5g31%
Cholesterol 42mg14%
Sodium 285mg12%
Potassium 739mg21%
Carbohydrates 51g17%
Fiber 4g17%
Sugar 6g7%
Protein 20g40%
Vitamin A 1200IU24%
Vitamin C 16.3mg20%
Calcium 52mg5%
Iron 3.4mg19%
* Percent Daily Values are based on a 2000 calorie diet.

Filed Under: Asparagus, Basil, Chicken, Dinner, Gluten Free, Healthy, Pasta, Recipe, Sun-Dried Tomatoes, Tomatoes, Vegetables Published: Apr 28, 2017 11 Comments

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Reader Interactions

Comments

  1. Teresa Elyard

    May 29, 2018 at 1:03 pm

    Can I use cherry tomatoes instead of Roma

    Reply
    • Julia

      Jul 17, 2018 at 7:04 am

      Yes, you can use cherry tomatoes. Slice each cherry tomato in half – it cooks better this way.

      Reply
    • Loretta Sanchez

      Oct 15, 2018 at 6:35 pm

      What’s the difference?

      Reply
  2. Kathy S

    Sep 01, 2017 at 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.

    Reply
    • Julia

      Nov 03, 2017 at 5:52 pm

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

      Reply
  3. Monica Misquez

    May 30, 2017 at 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.

    Reply
  4. Fern

    May 03, 2017 at 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.

    Reply
    • Julia

      May 05, 2017 at 4:59 pm

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

      Reply
  5. Amy|The Cook Report

    Apr 30, 2017 at 11:59 am

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

    Reply
    • Julia

      May 05, 2017 at 5:40 pm

      Thank you! 🙂

      Reply
  6. 2pots2cook

    Apr 29, 2017 at 11:35 am

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

    Reply

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