One-Pot Chicken Pesto Pasta

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Cut chicken breasts into 1-inch pieces.

Step 2

In a small bowl, combine garlic powder, onion powder, black pepper and parsley flakes. Set aside.

Step 3

Heat olive oil in a large non-stick skillet over medium-high heat. Add cubed chicken and sprinkle seasoning blend over top. Stir well to coat. Cook, stirring occasionally, until chicken is just cooked through, about 4-5 minutes. Remove chicken to a bowl and cover to keep warm.

Step 4

In the same pan, combine chicken broth and lemon juice. Bring to a boil, scraping any browned bits from the bottom of the pan. Stir in the pasta and return to a boil. Cover and reduce the heat, then simmer for 8-9 minutes, until pasta is just shy of al dente.

Step 5

Meanwhile, trim woody ends from the asparagus and discard. Cut asparagus into 1-inch sections.

Step 6

When pasta is nearly cooked, stir asparagus into the pan. Cover and simmer 5-6 minutes more, until asparagus is crisp-tender and pasta is al dente.

Step 7

Return chicken to the pan and cook for 1-2 minutes more. Stir in pesto, then sprinkle with Parmesan and serve.