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Home > Recipes > Asparagus Chicken Pasta

Asparagus Chicken Pasta

asparagus

Asparagus is finally in season and my favorite thing to add with pasta. It is packed with nutrients and tastes great! If you can believe it, a  serving of asparagus contains an impressive 69.6% of your daily recommended dose of vitamin K. This is fantastic news for your bones, because vitamin K is essential for keeping them strong and healthy. Packed with fiber, this green vegetable is a perfect accompaniment to some gluten-free pasta.

Ingredients:

  • 1-lb. package of gluten-free pasta (penne or spaghetti)
  • 1-lb chicken breast
  • 2 cups of thin, baby spring asparagus, trimmed, sliced diagonally
  • 1 pint organic grape tomatoes, halved
  • 1 leek, sliced thin
  • 1 jalapeño pepper, seeded, diced fine (if you don’t like too much spice you can omit)
  • 2-4 good sized cloves of garlic, chopped
  • 1 heaping tablespoon capers
  • 2 tablespoons golden raisins
  • 1/2 cup extra virgin olive oil
  • 4 tablespoons good balsamic vinegar
  • Sea salt and fresh ground pepper, to taste
  • 1 teaspoon dried basil
  • A good pinch of hot red pepper flakes, to taste
  • 1-2 tablespoons fresh chopped Italian parsley, if desired

Directions:

  1. Preheat the oven to 400ºF.
  2. Bring a large pot of fresh salted water to a boil.
  3. Meanwhile, throw all the sauce ingredients into a 10×13-inch baking pan and stir to coat. Place the pan in the oven, near the top.
  4. Cook the pasta according to package directions, stirring every so often, until is not too soft.. but just right.
  5. While the pasta is cooking, keep an eye on the sauce and stir it now and then. Do not overcook the asparagus – they are best tender-crisp.
  6. Drain the pasta and set aside.
  7. Pull the roasting pan out of the oven.
  8. Add the cooked pasta into the pan and toss gently to coat with olive oil.
  9. Serve in warmed shallow bowls.
Daily Reset Packs - Complete Nutrition - Dr. Alan Christianson

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