Chicken and Asparagus Pasta

Written by: Andrea Rojo



Time to read 1 min

Prep time: 10 mins

Servings: 2 pers

Cook time: 30-40 mins

Category: Main Dish

Origin: European



  • 8 ounces uncooked whole wheat pasta (penne)
  • 1 cup asparagus, cut into 1-inch pieces
  • 1 tablespoon García de la Cruz Organic Extra Virgin Olive Oil
  • 6 ounces boneless, skinless chicken breasts, cut into 1-inch cubes
  • 2 cloves garlic, minced
  • 1 can (14.5 ounces) unsalted diced tomatoes, including juice
  • 2 teaspoons dried basil or oregano
  • 1 ounce soft goat cheese, crumbled (about 1 tablespoon)
  • 1 tablespoon grated Parmesan cheese



  • Fill a large pot 3/4 full with water and bring to a boil. Add the pasta and cook until al dente (tender), about 10 to 12 minutes, or according to package instructions. Drain the pasta thoroughly. Set aside.
  • In a pot fitted with a steamer basket, bring 1 inch of water to a boil. Add the asparagus. Cover and steam until tender-crisp, about 2 to 3 minutes.
  • Spray a large non-stick skillet with cooking spray. Add the chicken and garlic and sauté over medium-high heat. Cook until the chicken is golden brown, about 5 to 7 minutes. Add the tomatoes, including their juice, basil or oregano, and simmer for an additional 1 minute.
  • In a large bowl, combine the cooked pasta, steamed asparagus, chicken mixture, and goat cheese. Gently toss to combine evenly.
  • To serve, divide the pasta mixture between 2 plates. Sprinkle each serving with 1 tablespoon of Parmesan cheese. Serve immediately