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Tomato Asparagus Chicken Pasta

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
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
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.