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)

  • 2 can (14-ounce) reduced-sodium chicken broth
  • 12 ounce frozen boneless, skinless chicken breasts
  • 6 ounce uncooked short pasta (rotini or penne)
  • 1/2 pound asparagus, trimmed and cut into bite-size pieces
  • 1/4 cup prepared pesto
  • 2 tablespoon fresh lemon juice
  • 1/8 teaspoon 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.

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