This rosemary pasta is a vibrant dish that has an assortment of flavors from the lemon, asparagus, spinach, yogurt, & cheese. It’s a light yet filling meal.
Serves:
Ingredients
- 12oz.pasta
- 3tbspolive oil
- 1tbspfresh rosemary,finely chopped
- 2chicken breasts,boneless, skinless, pounded to even thickness
- 1lbfresh asparagus,ends trimmed and cut into bite-sized pieces
- 3clovesgarlic,minced
- 1tsplemon zest
- 1tsplemon juice
- ⅔cupGreek yogurt,(1 carton), plain
- ⅓cupParmesan Cheese,grated
- 2cupsfresh baby spinach
- extra shredded Parmesan,and/or chopped fresh parsley, optional garnish
Instructions
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Cook pasta in generously salted water until al dente according to package instructions.
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Heat 2 tablespoons oil in a large skillet over medium-high heat. Season both sides of the chicken with a pinch of salt and freshly-cracked black pepper. Add the chicken to the skillet and cook for 3 to 4 minutes on each side, or until the chicken is fully cooked and the juices run clear. Remove chicken and set aside. Wait a few minutes, then slice the chicken into thin strips.
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In the same skillet, add the remaining tablespoon of olive oil. Add asparagus, garlic, lemon juice and zest, and rosemary and saute for 4 to 5 minutes until the asparagus is cooked but still slightly crisp. Remove skillet from heat. Stir in Greek yogurt, Parmesan cheese, and baby spinach.
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Once the pasta is finished cooking, drain the pasta but reserve ¼ cup pasta water. Toss together the pasta, creamy vegetable mixture and the chicken. Add some of the reserved pasta water if needed to thin the sauce.
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Serve immediately, garnished with extra Parmesan and/or chopped fresh parsley.
Nutrition
- Calories: 673.27kcal
- Fat: 25.40g
- Saturated Fat: 7.63g
- Trans Fat: 0.09g
- Monounsaturated Fat: 11.79g
- Polyunsaturated Fat: 3.40g
- Carbohydrates: 71.07g
- Fiber: 5.38g
- Sugar: 6.18g
- Protein: 39.97g
- Cholesterol: 70.49mg
- Sodium: 259.79mg
- Calcium: 244.59mg
- Potassium: 663.49mg
- Iron: 4.54mg
- Vitamin A: 113.71µg
- Vitamin C: 9.69mg
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