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Asparagus, Sundried Tomato, and Chicken Spaghetti

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Rate this recipe 4.7/5 (3 Votes)
Asparagus, Sundried Tomato, and Chicken Spaghetti 1 Picture

Ingredients

  • 12 oz. spaghetti
  • 1 tbsp. extra-virgin olive oil--reduce to 1/2 T
  • 1 lb. boneless skinless chicken breasts-- red to 12 oz
  • kosher salt
  • Freshly ground black pepper
  • 2 cloves garlic, minced
  • 1 bunch asparagus, stalks trimmed
  • 1/2 c. roughly chopped sundried tomatoes
  • 1/4 c. low-sodium chicken broth
  • 1/2 c. heavy cream--FF half & half

Details

Servings 4
Preparation time 15mins
Cooking time 30mins
Adapted from delish.com

Preparation

Step 1

In a large pot of salted boiling water, cook pasta until al dente. Drain and return to pot.

Meanwhile, in a large skillet, heat oil. Add chicken and season with salt and pepper. Cook until no longer pink, 4 minutes per side. Transfer chicken to a plate and let rest 5 minutes, then slice.

Add garlic to skillet and cook until fragrant, 1 minute. Add asparagus and sundried tomatoes and cook until asparagus is tender, 8 minutes.

Pour in chicken broth and heavy cream and bring to a simmer. Add spaghetti and toss until fully coated. Adjust seasoning and serve.

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