Chicken Pasta with Asparagus Pesto
45 minutes
Serves: 4
Fusilli bucati are long corkscrews of pasta, very fun to wind around your fork, thickly coated with a creamy sauce and studded with chunks of chicken and tender spring asparagus.
Ingredients
- PESTO
- 1 pound fresh asparagus, trimmed
- 1/3 cup fresh mint or basil leaves
- 1/4 cup extra-virgin olive oil
- 2 cloves garlic
- 1/4 cup toasted walnuts or shelled pistachio nuts
- 1/2 cup (2 ounces) grated Parmesan or pecorino cheese
- Fresh lime or lemon juice to taste
- PASTA
- 1 tablespoon olive oil
- 14 ounces Just Bare® Boneless Skinless Chicken Breast Tenders, cut into thirds
- Coarse salt and crushed red pepper flakes to taste
- 12 ounces uncooked fusilli pasta
- 1 cup fresh or frozen baby peas
- Additional Parmesan or pecorino cheese to grate at table
Instructions
- Heat oven to 450°F. Place asparagus on a parchment-lined baking pan; roast 10 to 15 minutes or until tender. Cut into 2-inch pieces, reserving tips to toss with pasta.
- Place rest of asparagus stems, mint, and oil in food processor or blender. Begin processing, adding garlic and nuts as mixture becomes smoother. Quickly pulse in 1/2 cup cheese and lime juice until mixture is thick and smooth. Set aside.
- Heat 1 tablespoon oil in large skillet over medium-high heat. Season chicken with salt and red pepper flakes; sauté about 6 minutes or until no longer pink in center. Cook to internal temp of 165°F. Meanwhile, cook pasta according to package directions, adding peas during the last 3 minutes of cooking.
- Drain pasta and peas; pour into large serving bowl. Add chicken, asparagus tips, and pesto to taste. Gently toss until ingredients are coated. Serve with freshly grated Parmesan.