- Total time 25 minutes
- Portion size 4 servings
Ingredients
Method
In large saucepan of boiling salted water, cook pasta until al dente, 8 to 10 minutes. About 2 minutes before the end of cooking time, add asparagus. Reserving 1/2 cup cooking liquid, drain pasta and asparagus.
Meanwhile, in large deep skillet, heat oil over medium-high heat. Add chicken and cook, stirring often, until chicken is no longer pink inside, 6 to 8 minutes. Season with salt and pepper. Add pasta, asparagus and pesto; mix, adding enough reserved cooking liquid to coat. Sprinkle with Parmesan, if desired.
Nutritional facts PER SERVING: about
- Iron 6.1 mg
- Fibre 7 g
- Sodium 350 mg
- Sugars 7 g
- Protein 41 g
- Calories 565
- Total fat 9 g
- Cholesterol 90 mg
- Saturated fat 2 g
- Total carbohydrate 79 g
