Tomato Asparagus Chicken Fettuccine Pasta - delicious, healthy dinner. Perfect choice if you are in love with the Mediterranean food!
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.
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!
It's easy to make this chicken pasta dinner gluten free - all you have to do is use gluten free fettuccine.
I hope you really enjoy this easy chicken pasta recipe!
Tomato Asparagus Chicken Pasta
Ingredients
- ¼ cup sun-dried tomatoes chopped, drained of olive oil
- 2 tablespoons olive oil drained from sun-dried tomatoes, or regular olive oil
- ½ pound asparagus ends trimmed, cut in half
- ½ pound chicken boneless, skinless (preferably, boneless skinless thighs), chopped
- salt
- ¼ teaspoon crushed red pepper flakes
- ¼ teaspoon salt
- ⅛ teaspoon salt
- 4 roma tomatoes chopped
- ¼ 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
- 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.
- 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.
- 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.
- 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
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
We both liked this. I made it quicker and easier by using rotisserie chicken! I did cut pasta in half and used Spaghetti and in lieu of fettuccine. This is a KEEPER recipe. Thanks
Donna, thank you for such a wonderful comment and 5-star review! Love your "shortcut" of using rotisserie chicken!❤️
is this served cold
You can serve this hot, warm, or at room temperature. Just not refrigerator-cold.
My husband and I both love this recipe. It’s delicious and easy to prepare. The sun dried tomatoes are key I think. And I added just a tablespoon of pesto with the fresh basil for added flavor. It’s marvelously tasty and healthy. Don’t get that combo often.
Cathy, I love your thoughtful comment. Glad you tried this recipe and liked it! Love the addition of pesto!
After a few days of eating heavy cream based sauces e we were ready for this dish. It dish came out wonderfully. Very clean and healthy…and delicious.
Cathy, I am glad you liked this recipe and glad you stopped by and left this wonderful and positive comment! I really appreciate it! 🙂
Can I use cherry tomatoes instead of Roma
Yes, you can use cherry tomatoes. Slice each cherry tomato in half - it cooks better this way.
What's the difference?
I do always in recipes because cherry or grape tomatoes have so much more flavor. I did in this recipe as well and it was delicious
Thank you, Cathy, for your wonderful feedback and the 5-star review! 🙂 Yes, cherry or grape tomatoes go so well in recipes!
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.
Kathy, so glad you liked it! Thank you for stopping by and leaving a comment! 🙂
Looks great, I'm going to start counting calories. How many servings does the recipe serve and what is the calories? Thank you.
I made this for dinner exactly as directed this evening and it was delicious. Great flavors. I would definitely make this again.
Thank you! I am very glad you liked it! 🙂
This looks beautiful, there is nothing better than a big bowl of pasta and these fresh ingredients are perfect!
Thank you! 🙂
This is great ! You prove that simple ingredients make the best dishes ! Thank you so much !