This Chicken Asparagus Pasta is flavorful, colorful and, surprisingly, easy to make, so you can add it to your regular dinner rotation, even on a busy weeknight.
8-10 boneless skinless chicken thighs, cut into 1-inch pieces
2 garlic cloves, diced or pressed
Red bell pepper, cut into 1-inch pieces
2-3 lemons, juiced, divided
1 tablespoon olive oil
Salt, to taste
Pepper, to taste
1 pound asparagus, cut into 1/2-inch pieces
1 pound dried penne pasta
Red pepper flakes, to taste
Parmesan cheese, grated, to taste
Optional Extras: extra parmesan, chopped jalapeno, diced fresh tomato, diced scallions, quartered lemons
Place chicken in a bowl. Add garlic, bell pepper, the juice of one lemon, olive oil, salt and pepper. Add more lemon juice, if desired. Heat a wok or other deep pan over medium heat; add chicken mixture and cover pan until chicken is cooked through. Reduce to low heat to keep warm.
Bring a large pot of salted water on to boil. Add asparagus pieces and boil for one minute; remove with a slotted spoon, and rinse asparagus under cool water to stop cooking.
Cook the pasta according to box instructions in the same water you used to cook the asparagus. Use a slotted spoon to transfer to pan with chicken. Add cooked asparagus, parmesan and red pepper flakes; let flavors incorporate for about 5 minutes. Taste and add more lemon or red pepper flakes as needed. Top with optional extras and serve in bowls.
Recipe provided by University of Colorado Boulder and Alice C. Photo credit: Forrest Mondlane Jr. (Recipe adapted to CCL format)
After you make this Chicken Asparagus Pasta, take a picture and share it on our social media channels. Have a hankering for more asparagus recipes? Try this Summertime Salmon Pasta.