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vibrant Asparagus Chicken Pasta

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Ingredients
  

  • - 1 lb Boneless Skinless Chicken Breast (sliced in half lengthwise)
  • - 1 tsp Kosher Salt divided
  • - 1/2 tsp Freshly Ground Black Pepper divided
  • - 1 lb Asparagus ends trimmed, cut into 2-inch pieces
  • - 2 cups Cherry or Grape Tomatoes
  • - 1/4 cup Basil Pesto
  • - 3 Garlic Cloves minced
  • - 3 tbsp Olive Oil divided
  • - 12 oz Dry Whole Grain Fettuccine or linguine

Instructions
 

  • Start by bringing a pot of salted water to a boil. Cook the pasta according to the package directions, then drain, saving 1 cup of the cooking water for later.
  • While that pasta is bubbling away, season the chicken breasts on both sides with half of the salt and pepper.
  • In a large, deep skillet, heat 2 tablespoons of olive oil over medium heat. When the oil is nice and hot, add the chicken in a single layer. Sear for about 3 minutes on each side, or until fully cooked. Once done, move the chicken to a cutting board and let it rest for 5 minutes before slicing it into strips.
  • With the chicken resting, add the last tablespoon of olive oil to the skillet. Toss in the asparagus and cherry tomatoes, followed by the minced garlic, remaining salt, and pepper. Sauté for 2-3 minutes, stirring often, until the asparagus is tender-crisp.
  • Next, pour in 1 cup of the reserved pasta water along with the pesto and the sliced chicken. Bring everything to a simmer.
  • Once it’s bubbling away, add the cooked pasta to the skillet. Use tongs to toss everything together, ensuring the noodles are well coated with the sauce. Remove from heat and serve immediately for a delightful dinner!
  • Enjoy this dish that’s as colorful as it is tasty!