Denton A. Cooley Center
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Baltimore, MD 21205
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Recipe of the Month - Lemony Asparagus Chicken Pasta

Ingredients

2 cans (14-ounce) reduced-sodium chicken broth
12
ounces frozen boneless, skinless chicken breasts
8
ounces uncooked short pasta (rotini or penne)
1/2
pound asparagus, trimmed and cut into bite-size pieces
1/2
cup prepared pesto
2
tablespoons fresh lemon juice
1/8
teaspoon salt
1/8
teaspoon freshly ground black pepper

Instructions

1. In a deep skillet or Dutch oven, bring broth to a boil over high heat. Add frozen chicken. Return to a boil, reduce the heat, cover and simmer 22 minutes. Remove chicken from broth, cool and shred.
2. Increase heat to high and bring broth to a boil. Stir in pasta and continue to cook, uncovered, 6 minutes. Add asparagus and cook 2 minutes or until asparagus is tender.
3. Drain pasta mixture and return to skillet. Add shredded chicken, pesto, lemon juice, salt and pepper; toss gently.

Recipe by Nancy Hughes.


Read more: http://spryliving.com/recipes/lemony-asparagus-and-chicken-pasta-toss/#ixzz2OgBhpRVw



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