Zesty Skillet Chicken and Asparagus Pasta with Green Onion Gremolata
This dynamic one-pan wonder brings a burst of freshness and zest to your table, a testament to vibrant flavors and effortless elegance. Diced chicken and crisp-tender asparagus are swiftly sautéed in a hot skillet, their textures perfectly preserved, before being lovingly enveloped in a tangy red sauce infused with pungent garlic and a lively kick from sliced jalapenos. The al dente pasta, integrated into the skillet, absorbs all the rich, complex flavors, creating a cohesive and deeply satisfying experience. A crowning sprinkle of bright green onion gremolata adds an aromatic flourish and a delightful textural crunch, elevating this rustic dish to gourmet heights. This recipe embodies the joy of simple, fresh ingredients coming together in a harmonious dance, offering a memorable and utterly crave-worthy meal.
Ingredients
- •2 boneless, skinless chicken breasts, about 300g total, diced into 2 cm pieces
- •200g pasta, such as rotini or farfalle
- •1.5 tablespoons olive oil
- •5 cloves garlic, 4 minced for sauce, 1 minced for gremolata
- •1 medium jalapeno, thinly sliced
- •350g red sauce
- •180g asparagus, tough ends trimmed, cut into 3 cm pieces
- •3 stalks green onions, 2 chopped for gremolata, 1 sliced for skillet
- •Salt, to taste
- •Black pepper, to taste
Instructions
- 1
Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and set aside.
- 2
While pasta cooks, prepare the green onion gremolata: In a small bowl, combine 2 chopped green onions, 1 minced garlic clove, a pinch of salt, and a pinch of black pepper. Mix well and set aside.
- 3
Heat 1 tablespoon of olive oil in a large skillet or pan over medium-high heat. Add diced chicken and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove chicken from skillet and set aside.
- 4
Add the remaining 0.5 tablespoon of olive oil to the skillet. Sauté 4 minced garlic cloves, sliced jalapeno, and 1 sliced green onion for 2 minutes until fragrant.
- 5
Stir in the red sauce and asparagus pieces. Bring to a simmer and cook for 5-7 minutes, until asparagus is tender-crisp.
- 6
Return the cooked chicken to the skillet with the sauce and asparagus. Stir to combine.
- 7
Add the cooked pasta to the skillet. Toss everything together until the pasta is well coated with the sauce.
- 8
Serve immediately, garnished generously with the fresh green onion gremolata.
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