Chicken Asparagus Pasta

Chicken and asparagus taste like spring, especially when flavored with lemon juice. This is a good recipe for a last-minute meal.

Serves: 6Hands-on: 20 minutesTotal: 30 minutesDifficulty: Easy

Serves: 6


  • 3 boneless, skinless chicken breasts
  • ½ tsp. salt
  • ⅛ tsp. cayenne pepper
  • 2 Tbsp. arrowroot
  • 2 Tbsp. olive oil
  • ⅓ cup sliced green onion
  • 1 cup sliced mushrooms
  • 1 lb. fresh asparagus, cut into 1" pieces
  • 1 cup chicken broth
  • 1 Tbsp. lemon juice
  • 12 oz. linguine, cooked according to package directions
  • ⅓ cup grated Parmesan cheese


  • Cut chicken into 1" cubes. Toss with salt, pepper, and arrowroot.
  • In large skillet, heat olive oil over medium heat. Add chicken; cook and stir until browned but not cooked through, about 4–5 minutes. Remove chicken from skillet and set aside.
  • Add onions, mushrooms, and asparagus to skillet. Cook and stir until crisp-tender, about 4–6 minutes.
  • Return chicken to skillet along with chicken broth and lemon juice. Bring to a boil, then simmer 3–6 minutes, until chicken is thoroughly cooked and vegetables are tender. Add pasta to skillet. Cook and stir 1–2 minutes to blend flavors.
  • Sprinkle with cheese and serve immediately.