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.

None
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.

Servings
4
Prep Time
15 min
Cook Time
10 min
Duration
25 min

Ingredients

  • 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

Preparation

  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