• Prep Time:
  • Cooking Time:
  • Serves: 4 servings

Chicken and Pasta

  • Recipe Submitted by on

Category: Pasta, Dinner Party, Healthy Recipes, Main Dish, Chicken

 Ingredients List

  • ½ box of pasta any shape will do I used 16 oz. Mostaccioli Rigati from Ronzoni
  • 1½ - 2 lbs of chicken tenders cut into thirds
  • 1 tablespoon olive oil
  • ¼ teaspoon each salt and pepper
  • 1 cup chicken stock
  • 1 teaspoon garlic diced
  • 1 bunch about 20 stalks of asparagus
  • ½ carton or 20 grape tomatoes cut in ½
  • ½ cup of mushrooms
  • ¼ cup of broccoli
  • ½ Lemon
  • Parmesan Cheese


1. Put on a pot of water to boil for the pasta.
2. Heat the olive oil at Medium heat in a skillet on the stove.
3. Cut your tenders into thirds and season with Salt and Pepper.
4. Add to the hot oil and cook to 165 degrees.
5. 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}.
6. Pour in the chicken stock and diced garlic and cook for 2 minutes, make sure to scrape the bits off the bottom.
7. About this time your water should be boiling throw in your pasta!
8. Chop the tops off of the asparagus about 2 inches and throw those in with the broccoli and tomatoes.
9. Saut̩ 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 donӪt get seeds in your dish}
10. Sauté until the asparagus is al dente not mushy.
11. Add the chicken back in the pan and mix it all together.
12. Drain your pasta and throw it back in the pot.
13. Sprinkle on the Parmesan Cheese into the chicken and pasta, stir it up and serve.

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