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  • 2 cans (14-ounce) reduced-sodium chicken broth
  • 12 ounces frozen boneless, skinless chicken breasts
  • 6 ounces uncooked short pasta (rotini or penne)
  • 1/2 pound asparagus, trimmed and cut into bite-size pieces
  • 1/4 cup prepared pesto
  • 2 tablespoons fresh lemon juice
  • 1/8 teaspoon freshly ground black pepper


  1. In a deep skillet or Dutch oven, bring broth to a boil over high heat. Add frozen chicken. Return to a boil, reduce the heat, cover and simmer 22 minutes. Remove chicken from broth, cool and shred.
  2. Increase heat to high and bring broth to a boil. Stir in pasta and continue to cook, uncovered, 6 minutes. Add asparagus and cook 2 minutes or until asparagus is tender.
  3. Drain pasta mixture and return to skillet. Add shredded chicken, pesto, lemon juice and pepper; toss gently.
Recipe by Nancy Hughes For more dinner recipes under 400 calories and with less than 20 grams of fat, check out our FREE 25 Dinners on a Diet Recipe Collection for the iPad on iTunes.  25 Dinners on a Diet

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The recipe was originally published as Lemony Asparagus and Chicken Pasta Toss on

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