Chicken & Asparagus Skillet Pasta with Pesto
Fresh lemon juice, tangy sun-dried tomatoes and zippy pesto tie together the flavors in this quick and easy skillet meal. The 30-minute dinner is so versatile--you can use any quick-cooking protein or vegetable you have on hand and still have a delicious meal on busy weeknights.
Ingredients
- 6 ounces whole-wheat fusilli
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- ½ cup julienned sun-dried tomatoes (not oil-packed)
- 1 tablespoon extra-virgin olive oil
- 1 large shallot, halved lengthwise and sliced
- 1 pound boneless, skinless chicken thighs, trimmed and cut into bite-size pieces
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- ½ cup low-sodium chicken broth
- ½ cup prepared pesto
- 2 tablespoons lemon juice
- grated parmesan cheese for garnish