Why Make This Recipe
Lemon Rosemary Chicken Pasta with Fresh Asparagus and Spinach is a delightful dish that brings together bright flavors and wholesome ingredients. This recipe is perfect for a quick weeknight dinner or a lunch that feels special. The combination of tender chicken, fresh vegetables, and zesty lemon creates a meal that is both satisfying and healthy. Plus, it’s easy to make, making it a great choice for anyone, whether you’re a beginner or a seasoned cook.
How to Make Lemon Rosemary Chicken Pasta with Fresh Asparagus and Spinach
Ingredients
- 2 pieces Boneless Skinless Chicken Breasts (Each weighing about 6 ounces.)
- 8 ounces Pasta (Choose your favorite type, such as penne or fettuccine.)
- 1 bunch Fresh Asparagus (Trimmed and cut into bite-sized pieces.)
- 4 cups Fresh Spinach (Washed and roughly chopped.)
- 3 tablespoons Extra Virgin Olive Oil
- 1 large Lemon (Juiced, yielding about 3 tablespoons.)
- 3 cloves Garlic (Minced for robust flavor.)
- 2 teaspoons Fresh Rosemary (Finely chopped.)
- 1 teaspoon Salt (To taste.)
- ½ teaspoon Black Pepper (To taste.)
- ½ cup Parmesan Cheese (Grated, for serving.)
Directions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set it aside.
- Heat a large skillet over medium heat and add 2 tablespoons of olive oil. Once warmed, season the chicken with salt, pepper, and half of the chopped rosemary. Cook the chicken for about 6-7 minutes on each side until golden brown and cooked through. Remove it and let it rest before slicing.
- In the same skillet, add another tablespoon of olive oil and the minced garlic. Sauté for about 30 seconds until fragrant.
- Add the chopped asparagus and sauté for 3-4 minutes until slightly softened. Then add the chopped spinach and cook for an additional 2-3 minutes until wilted.
- Return the sliced chicken to the skillet along with the cooked pasta. Pour in the reserved pasta water and lemon juice, stirring gently to combine.
- Sprinkle the remaining rosemary over the mixture and adjust seasoning with salt and pepper. Toss everything together until heated through.
- Serve the pasta in bowls, topped with grated Parmesan cheese and a drizzle of olive oil. Garnish with lemon wedges and additional rosemary if desired.
How to Serve Lemon Rosemary Chicken Pasta with Fresh Asparagus and Spinach
Serve the pasta warm in bowls to retain its delicious flavors. You can top each serving with grated Parmesan cheese and a drizzle of olive oil for a little extra richness. Adding lemon wedges on the side allows everyone to squeeze a little more fresh lemon juice over their pasta if desired.
How to Store Lemon Rosemary Chicken Pasta with Fresh Asparagus and Spinach
If you have leftovers, store them in an airtight container in the refrigerator. This dish can be kept for up to 3 days. When you’re ready to eat, simply reheat in the microwave or on the stovetop, adding a splash of water to help bring back the original texture.
Tips to Make Lemon Rosemary Chicken Pasta with Fresh Asparagus and Spinach
- Make sure to season the chicken generously for the best flavor.
- Use fresh lemon juice for a brighter taste compared to bottled lemon juice.
- If you want a bit more texture, you can add toasted pine nuts or walnuts as a topping.
- Adjust the amount of garlic and rosemary to suit your taste preferences.
Variation
For a vegetarian option, you can substitute the chicken with sautéed mushrooms or chickpeas. You can also swap the pasta for a whole grain option for a healthier twist.
FAQs
1. Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken. Just make sure to thaw it completely before cooking for even cooking.
2. What type of pasta should I use?
You can use any type of pasta you like. Penne, fettuccine, or even whole grain pasta works great!
3. Can I add other vegetables?
Absolutely! Feel free to add other vegetables like bell peppers, zucchini, or even cherry tomatoes to make the dish more colorful and nutritious.
Lemon Rosemary Chicken Pasta with Fresh Asparagus and Spinach
A delightful dish combining bright flavors and wholesome ingredients, perfect for a quick weeknight dinner.
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
- 2 pieces Boneless Skinless Chicken Breasts (Each weighing about 6 ounces)
- 8 ounces Pasta (Choose your favorite type, such as penne or fettuccine)
- 1 bunch Fresh Asparagus (Trimmed and cut into bite-sized pieces)
- 4 cups Fresh Spinach (Washed and roughly chopped)
- 3 tablespoons Extra Virgin Olive Oil
- 1 large Lemon (Juiced, yielding about 3 tablespoons)
- 3 cloves Garlic (Minced)
- 2 teaspoons Fresh Rosemary (Finely chopped)
- 1 teaspoon Salt (To taste)
- ½ teaspoon Black Pepper (To taste)
- ½ cup Parmesan Cheese (Grated, for serving)
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set it aside.
- Heat a large skillet over medium heat and add 2 tablespoons of olive oil. Season the chicken with salt, pepper, and half of the chopped rosemary. Cook for 6-7 minutes on each side until golden brown and cooked through. Remove and let it rest before slicing.
- In the same skillet, add another tablespoon of olive oil and the minced garlic. Sauté for about 30 seconds until fragrant.
- Add the chopped asparagus and sauté for 3-4 minutes until slightly softened, then add the chopped spinach and cook for an additional 2-3 minutes until wilted.
- Return the sliced chicken to the skillet along with the cooked pasta. Pour in the reserved pasta water and lemon juice, stirring gently to combine.
- Sprinkle the remaining rosemary over the mixture and adjust seasoning with salt and pepper. Toss until everything is heated through.
- Serve the pasta in bowls, topped with grated Parmesan cheese and a drizzle of olive oil. Garnish with lemon wedges and additional rosemary if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or stovetop, adding a splash of water to restore texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
- Diet: Paleo
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 350mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg