email this pageIngredients
2 (14-ounce) cans lower-sodium chicken broth
12 ounces frozen boneless, skinless chicken breasts
8 ounces uncooked short pasta (rontini or penne)
1 (9-ounce) package frozen cut asparagus or asparagus stir-fry
1/2 cup prepared pesto
2 tablespoons fresh lemon juice
1/8 teaspoon salt
Coarsely ground black pepper
Instructions
12 ounces frozen boneless, skinless chicken breasts
8 ounces uncooked short pasta (rontini or penne)
1 (9-ounce) package frozen cut asparagus or asparagus stir-fry
1/2 cup prepared pesto
2 tablespoons fresh lemon juice
1/8 teaspoon salt
Coarsely ground black pepper
1. In a deep skillet or Dutch oven, bring broth to a boil over high heat. Add frozen chicken. Return to a boil, reduce the heat, cover and simmer 22 minutes. Remove chicken from broth, cool and shred.
2. Increase heat to high and bring broth to a boil. Stir in pasta and continue to cook, uncovered, 6 minutes. Add frozen asparagus, boil 2 minutes or until asparagus is tender.
3. Drain pasta mixture and return to skillet. Add shredded chicken, pesto, lemon juice, salt and pepper; toss gently. Serves 4.
Recipe by Nancy Hughes, "Relish Good Food Fast," May 2006.
Nutritional Information
2. Increase heat to high and bring broth to a boil. Stir in pasta and continue to cook, uncovered, 6 minutes. Add frozen asparagus, boil 2 minutes or until asparagus is tender.
3. Drain pasta mixture and return to skillet. Add shredded chicken, pesto, lemon juice, salt and pepper; toss gently. Serves 4.
Recipe by Nancy Hughes, "Relish Good Food Fast," May 2006.
Per serving: 470 calories, 16g fat, 34g prot. , 48g carbs., 3g fiber, 930mg sodium.
