A fresh and easy pasta made with penne cooked in a homemade tomato sauce, then mixed with asparagus, peas and cherry tomatoes. Top with slices of grilled chicken breast, crumbled feta and fresh basil to serve.
This fresh, Chicken, Tomato and Asparagus pasta is full of summer flavours - asparagus, cherry tomatoes and basil. An easy mid-week meal, this tasty pasta is also perfect for meal-prepping.
Chicken and pasta is one of my favourite and most popular combinations. Check out my epic One Pot Chicken and Pasta, Chicken Pesto Pasta Bake and Cheesy Chicken Pasta for more inspiration.
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Ingredient notes:
- Chicken: This is a great recipe to use affordable chicken breasts.
- Peas: I always have a bag of peas in the freezer. They are an easy and affordable way to add some green to any meal and, most children love them.
- Tomatoes: Any type of fresh tomato will work in this recipe. I just love the look of cherry tomatoes!
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Cook pasta in a large pot of salted boiling water according to packet instructions until al dente. Add the asparagus for the last 2 minutes of the cook time to heat through. Drain then set aside.
Meanwhile, slice the chicken breasts in half horizontally so that you have 4 thin pieces. Coat in 1 teaspoon of olive oil and season well with salt and pepper. Heat a large frying pan to a high heat and cook chicken for 5 minutes on each side or until cooked through. Set aside to rest
Add 1 teaspoon of olive oil to the pan then sauté the onion for a few minutes. Add the sun-dried tomatoes, garlic and crushed tomatoes. Stir everything together and simmer for a few minutes.
Add the peas and cherry tomatoes then stir through the sauce. Add the cooked pasta and mix to combine. Season to taste with salt and pepper.
Divide the pasta between serving bowls. Slice the cooked chicken into thin strips and arrange on top of the pasta, scatter over feta and fresh basil, then serve immediately.
Recipe FAQs:
You betcha! This type of meal is perfect for getting ahead. Place the cooked pasta in reusable containers and allow to cool. Top with the sliced chicken, place the lid on and refrigerate for up to three days. Grab a container of pasta when required and enjoy either cold, or warmed all the way through.
Rigatoni is a great alternative to penne. Bow ties and spirals would also be fine.
Storage:
Store any leftover pasta in an airtight container in the fridge for up to three days. Reheat in the oven or microwave until piping hot, or enjoy cold.
I would not recommend freezing this pasta meal.
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Chicken, Tomato and Asparagus Pasta
Pasta cooked in a homemade tomato sauce with asparagus, peas, feta and slices of pan fried chicken breast.
Ingredients
- 500g penne pasta
- 1 bunch asparagus, chopped
- 500g chicken breast
- 2 tsp olive oil
- 1 onion, finely diced
- 2 garlic cloves, crushed
- 2 Tbsp sun-dried tomatoes, finely chopped
- 1 can crushed tomatoes
- 1 cup frozen peas, thawed
- 200g cherry tomatoes, halved
To serve
- 50g feta
- Fresh basil
Instructions
- Cook pasta in a large pot of salted boiling water according to packet instructions until al dente. Add the asparagus for the last 2 minutes of the cook time to heat through. Drain then set aside.
- Meanwhile, slice the chicken breasts in half horizontally so that you have 4 thin pieces. Coat in 1 teaspoon of olive oil and season well with salt and pepper. Heat a large frying pan to a high heat and cook chicken for 5 minutes on each side or until cooked through. Set aside to rest.
- Add 1 teaspoon of olive oil to the pan then sauté the onion for a few minutes. Add the sun-dried tomatoes, garlic and crushed tomatoes. Stir everything together and simmer for a few minutes.
- Add the peas and cherry tomatoes then stir through the sauce. Add the cooked pasta and mix to combine. Season to taste with salt and pepper.
- Divide the pasta between serving bowls. Slice the cooked chicken into thin strips and arrange on top of the pasta, scatter over feta and fresh basil.
- Serve immediately or add to meal prep containers and once cool, store in the fridge for up to 3 days.
Notes
- Any type of pasta can be used.
- This is a great meal-prep recipe. Simply allow pasta to cool before placing, covered, in the fridge for up to three days.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 350Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 78mgSodium: 200mgCarbohydrates: 35gFiber: 4gSugar: 5gProtein: 34g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
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