Healthy Chicken and Pasta

Healthy chicken and pasta recipe
Last week my friend Julie at White Lights on Wednesday Shared a great Pasta recipe and she inspired me to come up with this chicken and pasta of my own. Chris and I are trying to eat healthier so this was a great and yummy way to do it. One of the nice things about this healthy recipe is that you can dump whatever veggies you want into it. I used what I had on hand but would also maybe add red or yellow bell pepper as well.Serve warm and tomorrow you can do what I did and eat it cold for lunch it’s great either way!Healthy chicken and pasta recipe
Chicken and Pasta: A Healthy Recipe
Servings: 4
Author: Kelley @ Miss Information Blog
Ingredient List
  • 1/2 box of pasta any shape will do I used 16 oz. Mostaccioli Rigati from Ronzoni
  • 1 1/2 - 2 lbs of chicken tenders cut into thirds
  • 1 tablespoon olive oil
  • 1/4 teaspoon each salt and pepper
  • 1 cup chicken stock
  • 1 teaspoon garlic diced
  • 1 bunch about 20 stalks of asparagus
  • 1/2 carton or 20 grape tomatoes cut in 1/2
  • 1/2 cup of mushrooms
  • 1/4 cup of broccoli
  • 1/2 Lemon
  • Parmesan Cheese
  1. Put on a pot of water to boil for the pasta.
  2. Heat the olive oil at Medium heat in a skillet on the stove.
  3. Cut your tenders into thirds and season with Salt and Pepper.
  4. Add to the hot oil and cook to 165 degrees.
  5. Take the chicken out of the pan and set aside. {Put your chicken on a paper plate and it will soak up some of the oil}.
  6. Pour in the chicken stock and diced garlic and cook for 2 minutes, make sure to scrape the bits off the bottom.
  7. About this time your water should be boiling throw in your pasta!
  8. Chop the tops off of the asparagus about 2 inches and throw those in with the broccoli and tomatoes.
  9. Sauté for about 5 minutes then throw in the mushrooms and squeeze half of a lemon over the pan {hold one hand under the lemon so you donâ??t get seeds in your dish}
  10. Sauté until the asparagus is al dente not mushy.
  11. Add the chicken back in the pan and mix it all together.
  12. Drain your pasta and throw it back in the pot.
  13. Sprinkle on the Parmesan Cheese into the chicken and pasta, stir it up and serve.


4 Responses

  1. oh, you can use soo much more than just the top two inches of the asparagus! if you hold the top in one hand and bottom of the stalk in the other and snap it (like you are trying to snap it in half), it should separate where the bottom is stringy...just toss the bottoms and keep the tops and middles that are tender and wonderful :) i've been doing this for awhile and have had good luck.
    1. Thanks Kim, I do that when I'm making it as a side dish but for this I just wanted the tender tops. What's your favorite way to fix asparagus?
  2. Do hou have the nutritional info for this?
    1. msinfoblog says:
      No I don\'t but I think you may be able to google a calculator and plug the information in.

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