Tasty Tuesday: Rigatoni with Chicken and Asparagus

As mentioned in my New Year's Resolution post, I am working toward losing weight and eating healthier, so today's Tasty Tuesday recipe is both delicious and healthful and nutritious.  I was very pleased with the result and even the hubby, who is NOT an asparagus fan enjoyed it.  (He had thirds.  But don't tell him I told you, ok?)

Rigatoni with Chicken and Asparagus

What you need:
1 lb pkg of rigatoni pasta (short, wide tubes)
1 bunch of asparagus (look for thin stalks with dark green/purple leaves that are tightly closed)
1 lb boneless skinless chicken breast cut into 1 inch pieces
2 tsp olive oil
3 cloves garlic, minced
6 tbsp grated (powder) parmesan or parmesan/romano blend*
* I actually used a cheese packet from a Costco ravioli bag, it was mixed with parsley
salt and pepper to taste

What to do:
1. Prepare pasta as directed on package to al dente.
2. Heat oil over medium-high heat in a large non-stick skillet
3. Add chicken to skillet and stir.  Allow outside of chicken to brown slightly. (1-2 minutes)
4. Add asparagus to skillet and salt and pepper to taste (I used 3/4 tsp kosher salt, 1/2 tsp pepper)
5. Stir occasionally and cook until chicken is cooked through and asparagus is tender crisp (about 4-6 minutes)
6. Add minced garlic to skillet, stir again.  Cook 1 more minute.  Turn heat down if necessary, do not allow garlic to burn.
7. Toss pasta, chicken and asparagus with cheese.


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