Chicken and Asparagus Pasta Toss |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 7 |
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My daughter and I created this recipe together through trial and error. It's good with or without the chicken. If you enjoy spicy food, you'll love it. CLReader. Ingredients:
1 pound uncooked rotini (corkscrew pasta) |
2 teaspoons olive oil |
1 tablespoon butter |
3 cups (1-inch) slices asparagus |
2 cups chopped onion |
1 tablespoon hot sauce |
1 teaspoon crushed red pepper |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
1 (6-ounce) package precooked chicken strips (such as louis rich) |
1 (28-ounce) can diced tomatoes, drained |
3/4 cup (3 ounces) preshredded fresh parmesan cheese |
1 teaspoon paprika |
Directions:
1. Cook pasta according to package directions, omitting salt and fat; drain. Combine pasta and oil in a large bowl, and toss well.
2. Melt butter in a Dutch oven over medium heat; add asparagus, onion, hot sauce, and red pepper. Cook 5 minutes or until asparagus is crisp-tender, stirring frequently. Stir in pasta, salt, black pepper, chicken, and tomatoes; cook 2 minutes or until thoroughly heated. Stir in cheese; sprinkle with paprika.
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