Chicken & Asparagus Pasta
February 14, 2020Serves 2
Ingredients:
- 1½ cups uncooked penne pasta
- 1 cup chopped asparagus
- 6 ounces boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes with herbs, including juice
- 1 ounce soft goat cheese, crumbled
- 1 tablespoon Parmesan cheese
Directions
- Fill a large pot 3/4 full with water and bring to a boil. Add the pasta and cook until al dente (tender), 10 to 12 minutes, or according to the package directions. Drain the pasta thoroughly. Set aside.
- In a pot fitted with a steamer basket, bring 1 inch of water to a boil. Add the asparagus. Cover and steam until tender-crisp, about 2 to 3 minutes.
- Spray a large nonstick frying pan with cooking spray. Add the chicken and garlic and saute over medium-high heat. Cook until the chicken is golden brown, about 5 to 7 minutes. Add the tomatoes, including their juice, and simmer 1 minute more.
- In a large bowl, add the cooked pasta, steamed asparagus, chicken mixture and goat cheese. Toss gently to mix evenly.
- To serve, divide the pasta mixture between 2 plates. Sprinkle each serving with 1/2 tablespoon Parmesan cheese. Serve immediately.
Nutritional Analysis:
(per serving)
Serving size: ½ of recipe
Calories: 455
Cholesterol: 81 mg
Protein: 41 g
Sodium: 240 mg
Carbohydrate: 55 g
Potassium: 462 mg
Total fat: 8 g
Saturated fat: 3.5 g
Monosaturated Fat: 2 mg
Calcium: 125 mg
Fiber: 6.5 g