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!
Chicken and Pasta: A Healthy Recipe
Servings: 4
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
Directions
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Put on a pot of water to boil for the pasta.
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Heat the olive oil at Medium heat in a skillet on the stove.
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Cut your tenders into thirds and season with Salt and Pepper.
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Add to the hot oil and cook to 165 degrees.
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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}.
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Pour in the chicken stock and diced garlic and cook for 2 minutes, make sure to scrape the bits off the bottom.
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About this time your water should be boiling throw in your pasta!
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Chop the tops off of the asparagus about 2 inches and throw those in with the broccoli and tomatoes.
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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}
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Sauté until the asparagus is al dente not mushy.
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Add the chicken back in the pan and mix it all together.
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Drain your pasta and throw it back in the pot.
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Sprinkle on the Parmesan Cheese into the chicken and pasta, stir it up and serve.
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