One-Pot Chicken Pesto Pasta with Asparagus

• servings: 6 servings
• total time: 30 minutes

Ingredients

8 ounces whole-wheat penne

1 pound fresh asparagus, trimmed and cut into 2-inch pieces

3 cups shredded cooked chicken breast

1 (7 ounce) container refrigerated basil pesto

1 teaspoon salt

¼ teaspoon ground pepper

1 ounce Parmesan cheese, grated (about 1/4 cup)

Small fresh basil leaves for garnish

Directions

Cook pasta in a large pot according to package directions. Add asparagus to the pot during the final 2 minutes of cooking time. Drain, reserving 1/2 cup cooking water.

Return the pasta mixture to the pot; stir in chicken, pesto, salt and pepper. Stir in the reserved cooking water, 1 tablespoon at a time, to reach desired consistency. Transfer the mixture to a serving dish; sprinkle with Parmesan and garnish with basil, if desired. Serve immediately.

Nutrition

• Calories: 422 kcal
• Total Fat: 18 g
• Saturated Fat: 4 g
• Unsaturated Fat: 0 g
• Cholesterol: 70 mg
• Sodium: 714 mg
• Total Carbohydrate: 32 g
• Dietary Fiber: 1 g
• Total Sugars: 4 g
• Protein: 31 g