Lemony Asparagus and Chicken Pasta Toss

Lemony Asparagus and Chicken Pasta Toss

The perfect warm-weather option for picnics and packed lunches.

Just as good cold as hot, this dish is great for a picnic or for lunch at work.

30 min Prep: 10 min Cook: 20 min
Serves: 4 Save

Ingredients (7)

  • 28 oz Low Sodium Chicken Broth
  • 12 oz Boneless, Skinless Chicken Breast, Frozen
  • 6 oz Rotini Pasta
  • or 6 oz Penne Pasta
  • ½ lb Asparagus
  • ¼ cup Pesto
  • 2 T Fresh Lemon Juice
  • ¼ tsp Freshly 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 asparagus and cook 2 minutes or until asparagus is tender.
  3. Drain pasta mixture and return to skillet. Add shredded chicken, pesto, lemon juice and pepper; toss gently.