CHICKEN ASPARAGUS PASTA SALAD
This recipe is adapted from the "Simply Down Home Cookbook' that I received from Studentchef in the Spring 2009 Cookbook Swap. It uses some of my favorite ingredients and I can not wait until late Spring when fresh, local asparagus is in season! A neighboring town, Hadley, Massachusetts is famous for its asparagus and I eat more than my fill every year!
Provided by Jociecee
Categories Salad Dressings
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Bring 4 quarts of water to boil in a stockpot.
- Cook pasta according to package directions until al dente.
- Drain pasta and keep warm.
- Wash asparagus and remove and discard tough ends.
- Slice asparagus into one inch pieces.
- Cook asparagus in a large skillet in shallow water and steam for 1-2 minutes until crisp tender.
- Drain well and reserve.
- Chop chicken into one inch pieces.
- Cut grape tomatoes in half.
- Combine Italian dressing ingredients in a large bowl.
- Add cooked pasta and asparagus to the Italian dressing and mix together until everything is evenly coated.
- Add chicken, tomatoes, basil, olives, and cheese and stir to combine.
- Serve pasta salad warm or at room temperature.
SPRING ASPARAGUS CHICKEN SALAD
From a Betty Crocker Booklet from 1992. Very nice salad with the addition of the aspargus and nuts. You can use either white or green asparagus. Allow at least 2 hours of chilling time before being able to serve.
Provided by HokiesMom
Categories Lunch/Snacks
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Drain pineapple and reserve 1 tbls of the juice for later.
- Mix chicken, walnuts, almonds and pineapple in medium bowl.
- Mix reserved pineapple juice and mayonaisse until smooth.
- Toss mayonaisse mixture with chicken mixture.
- Fold in asparagus.
- Cover and refrigerate about 2 hours or until chilled.
- Serve on lettuce leaves.
GRILLED CHICKEN & ASPARAGUS PASTA WITH PARSLEY PESTO
Using fresh, homemade pesto for this dish really gives it great flavor. Grilling the asparagus also adds a flavor boost!
Provided by MMers
Categories Chicken Breast
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- For Pesto: Place all ingredients into a food processor and combine thoroughly.
- Set aside.
- (Pesto may be prepared up to 2 days ahead of time and refrigerated. Bring to room temperature and stir before using).
- Grill chicken breasts on barbecue until cooked through, about 20-25 minutes.
- Slice and set aside.
- Meanwhile, cook penne in a large pot of water until tender but firm, about 8-10 minutes.
- Drain well.
- Break off tough ends of asparagus.
- Leaving whole, grill spears on barbecue when chicken breasts are almost done, about 5 minutes.
- Remove and cut into 2 inch pieces.
- In a large bowl, toss together pasta, chicken, asparagus, red pepper strips and sun-dried tomatoes.
- Gently stir in pesto and serve immediately.
PASTA WITH CHICKEN AND ASPARAGUS
A delightful pasta which I clipped out of the Times about 25 years ago and it is still a great meal--just add salad, wine and dessert. Broccoli can be substituted for the asparagus; other blue veined cheeses for the gorgonzola--though the gorgonzola does melt so beautifully into the sauce.
Provided by Chef Kate
Categories Chicken Breast
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Remove all sinew and cartilege from the chicken breast and cut into strips about 1 and 1/2 inches long and a half inch wide.
- Scrape and trim the asparagus, discarding any tough ends, and cut on the diagonal into one and half lengths.
- Drop the asparagus into rapidly boiling water and cook for just a few moments--they should still be crisp--and drain and reserve, keeping warm.
- Cook the pasta in rapidly boiling salted water until al dente and drain and reserve, keeping warm.
- Heat the butter in a casserole and add the chicken strips, stirring and seasoning with coarse salt and freshly ground pepper, cooking less than a minute, until the chicken just begins to change color.
- Add the asparagus and stir.
- Add the shallots and cook briefly, about 30 seconds.
- Add the cream, hot red pepper (or pepper flakes) and the tarragon and stir.
- Break the gorgonzola cheese into small lumps and add it, cooking just until the cheese melts.
- Add a generous grinding of black pepper and the tarragon and stir.
- Add the drained pasta and toss well.
- Serve with grated parmesan on the side.
Nutrition Facts : Calories 892.8, Fat 44.4, SaturatedFat 25.9, Cholesterol 262.9, Sodium 699.4, Carbohydrate 71.7, Fiber 5.4, Sugar 3.9, Protein 53.1
ASPARAGUS PASTA SALAD
I got this recipe from my sister-in-law while visiting her in Texas. I usually prepare this salad in the summer as a light evening meal for my family or as an extra-special lunch for friends.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- Place asparagus in a large saucepan with enough water to cover; cook until crisp-tender. Drain and cool. In a large bowl, combine asparagus with the remaining ingredients; toss to coat. Cover and refrigerate for 3-4 hours or overnight.
Nutrition Facts : Calories 307 calories, Fat 14g fat (2g saturated fat), Cholesterol 17mg cholesterol, Sodium 720mg sodium, Carbohydrate 33g carbohydrate (4g sugars, Fiber 2g fiber), Protein 11g protein.
CHICKEN ASPARAGUS PASTA
We enjoy this dish often in the spring when asparagus is fresh on the market. It's a favorite with family and friends and a welcome surprise to those who think they don't like asparagus. -Taralynn Plastina, McHenry, Illinois
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Place asparagus in an ungreased 2-qt. baking dish; drizzle with 2 teaspoons oil and sprinkle with salt and pepper. Bake, uncovered, at 400° for 10-12 minutes or until tender, stirring occasionally. , Meanwhile, cook fettuccine according to package directions. In a large skillet over medium heat, cook chicken and garlic in remaining oil until chicken is no longer pink., Stir in the lemon juice, zest and butter; heat through. Remove from the heat. Drain fettuccine; toss with chicken mixture and asparagus. Sprinkle with cheese.
Nutrition Facts : Calories 497 calories, Fat 21g fat (7g saturated fat), Cholesterol 84mg cholesterol, Sodium 823mg sodium, Carbohydrate 44g carbohydrate (3g sugars, Fiber 3g fiber), Protein 35g protein.
ASPARAGUS PASTA SALAD WITH PARMESAN DRESSING
Delicious! Perfect to serve for a luncheon. This needs to chill for 2 hours before serving. The dressing is wonderful!
Provided by Kittencalrecipezazz
Categories Pasta Shells
Time 2h
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Boil pasta in water until firm-tender (do not overcook, leave firm!) drain, and rinse with cold water; set aside.
- Steam asparagus until crisp-tender; drain and plunge into very cold or ice water; drain and pat dry with a paper towel.
- Place all dressing ingredients in a blender, and blend until well mixed (adjusting all ingredients to suit taste).
- Place the veggies and the cooked pasta shells in a large bowl; toss to combine.
- Pour the dressing over; toss well to coat.
- Add in slivered almonds and mix.
- Chill in the fridge for a minimum of 2 hours before serving.
Nutrition Facts : Calories 374.8, Fat 23.7, SaturatedFat 4.1, Cholesterol 37.5, Sodium 215.7, Carbohydrate 32, Fiber 4.6, Sugar 3.7, Protein 11.5
ASPARAGUS CHICKEN PASTA
The asparagus is oven-baked - I served this to two people who do not normally care for asparagus and they loved it. Oven baking brings out a whole different level of flavor and texture. Thin, fresh asparagus works the best for this recipe! I always cut out any tough, white or red pieces on my chicken breasts. If breast tenders are cheaper, they will work perfectly instead of whole breasts. Beginner cooks - you can cook each thing separately ending with the chicken to relieve stress from multiple things at once
Provided by somethingtruelyme
Categories One Dish Meal
Time 40m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Turn oven to 375°F and start a pot of boiling water for pasta.
- Cut chicken into bite size pieces, toss in a bowl with 1 pinch of kosher or sea salt, 1 pinch of black pepper and 1 pinch of red pepper flakes.
- Cut the top 1/4th of the garlic bulb off to expose tops of cloves.
- Brush garlic lightly with olive oil, place on oven-safe pan in the corner.
- Rinse and dry asparagus - hold a stick of asparagus between your fingers towards the end of the stick and give it a light bend - snap the bottom of the asparagus stick off slightly before it starts getting hard - repeat with each stick (or for a time saver - just chop off the bottom 1 and 1/2 inches of each stick).
- Place asparagus in the oven-safe pan with the garlic - lightly coat with olive oil - sprinkle 1 pinch of kosher or sea salt and one pinch of black pepper on asparagus and garlic.
- Cook in oven for 25 minutes or until asparagus is crisp and garlic clove is browned (You may need to remove one before the other is done cooking depending on sizes).
- Cook penne pasta according to instructions on packaging; add table salt to water after water starts to boil - drain when cooked slightly beyond al-dente and rinse quickly with cool tap water.
- Cut mozzarella into pieces less than 1/2 inch by 1/2 inch and place off to the side.
- In a frying pan, heat 3 tablespoons of olive oil and add chicken pieces - stir often to cook each piece and each side evenly until golden brown.
- In a large bowl, empty chicken pieces and remaining olive oil, toss in pasta and mozzarella.
- Cut asparagus into bite size pieces and add to pasta mixture.
- Remove garlic cloves from husk and chop or mash with a knife or fork into small pieces and mix well into pasta mixture.
- Add remaining seasonings and parmesan cheese and give it one last good mix then serve.
Nutrition Facts : Calories 1074.5, Fat 53.9, SaturatedFat 15.2, Cholesterol 120.3, Sodium 2244.7, Carbohydrate 101.7, Fiber 15.3, Sugar 2.3, Protein 49.8
CHICKEN ASPARAGUS SALAD
You can have this light, tasty dinner on the table in less than 10 minutes-just buy a deli chicken on your way home from work, or use leftovers from Sunday's roast. The only cooking you'd have to do is the asparagus, which takes only 2 or 3 minutes! This is great for a hot summer's night, when you don't want to heat up your whole kitchen making a great dinner!
Provided by TGirl
Categories Chicken
Time 8m
Yield 3 serving(s)
Number Of Ingredients 11
Steps:
- Cook asparagus in small amount of water until crisp-tender (cooking time will depend on thickness of asparagus;thin stalks 2-3 minutes, thicker stalks 3-4 minutes).
- Drain and cool asparagus and set aside.
- In salad bowl, combine vinegar, oil, honey, parsley, salt, and pepper, mixing well.
- Add chicken, apple, and asparagus, tossing to coat.
- Serve over lettuce/salad greens, garnishing with alfalfa sprouts if desired.
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