Chicken and Asparagus Pasta Toss Recipe

Chicken and Asparagus Pasta Toss

Servings: 7


  • 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


  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.
(Visited 43 times, 1 visits today)