Chicken and asparagus pasta toss by Mama Steph

Chicken and asparagus pasta toss by Mama Steph


1 pound uncooked rotini pasta

2 teaspoons olive oil

1 tablespoon butter

3 cups (1-inch) sliced asparagus

1 tsp minced garlic

1 cup chopped onion

1 teaspoon crushed red pepper

1/4 teaspoon salt

1/4 teaspoon black pepper

1 (6-ounce) package precooked chicken strips (or meat pulled from a rotisserie chicken)

1 pint cherry or grape tomatoes (or a 28oz can diced tomatoes)

3/4 cup (3 ounces) grated Grana Padano or Parmesan cheese

1 teaspoon paprika

Optional: ½ to 1 cup sliced mushrooms


Cook pasta according to package directions; drain.

Combine pasta and oil in a large bowl, and toss well.

Slice tomatoes in half; set aside.

Melt butter in a Dutch oven or large soup pot over medium heat; add asparagus, onion, garlic, mushrooms (if using) and red pepper flakes. Cook 5 minutes or until asparagus is crisp-tender, stirring frequently.

Stir in pasta, salt, black pepper, chicken, and tomatoes; cook 2 minutes or until thoroughly heated. Stir in cheese; sprinkle with paprika.

Tip: to make this meal even faster to prepare, boil your pasta on a day off, and stir in a tsp or two of olive oil. When cooled, put pasta in a gallon zipper bag, and refrigerate until ready to use. This will keep for several days.

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