Grains & Pasta

Lemony Angel-Hair Pasta 
with Chicken & Asparagus

Simple, wholesome ingredients and a speedy cook time make this dish a go-to weeknight comfort meal.

Brandon Barré

You can customize this recipe using whatever ingredients you have on hand; broccoli makes a fine substitute for the asparagus, or you can omit the chicken and chicken broth and add mushrooms, fresh grated Parmesan and vegetable broth to make it vegetarian.

Prep Time
15 min
Cook Time
10 min
25 min


  • 4 oz whole-grain angel-hair pasta, broken in half
  • 12 oz boneless, skinless chicken breast cutlets, sliced into 12 strips
  • 3 tbsp fresh lemon juice
  • 1 bunch asparagus 
(about 1 lb), trimmed 
and cut diagonally into 
1 1/2-inch lengths
  • 1/2 cup chopped fresh 
mint, divided

Pantry staples

  • 1/4 tsp sea salt (TRY: Bob's Red Mill Sea Salt)
  • 1/8 tsp ground black pepper
  • 2 tsp olive oil
  • 1/2 cup low-sodium 
chicken broth
  • 2 tbsp cold organic 
unsalted butter, cubed


  1. Cook pasta al dente according to package directions. Reserving ½ cup of the cooking liquid, drain pasta.
  2. Meanwhile, season chicken with salt and pepper. In a large skillet, heat oil on medium. Add chicken and cook, turning once, until golden, 4 to 6 minutes.
  3. Stir in pasta, broth, lemon juice and butter and bring to a simmer. Add asparagus and cook, stirring, until asparagus is tender-crisp and chicken is no longer pink inside, 1 to 2 minutes. Stir in ¼ cup mint and enough of the reserved cooking liquid to make a thin sauce. Sprinkle with remaining ¼ cup mint.

Nutrition Information

  • Serving Size 1/4 of recipe
  • Calories 303
  • Carbohydrate Content 26 g
  • Cholesterol Content 77 mg
  • Fat Content 115 g
  • Fiber Content 4.5 g
  • Protein Content 25 g
  • Saturated Fat Content 5 g
  • Sodium Content 184 mg
  • Sugar Content 2 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 0 g