Creamy Chicken-Asparagus Pasta

If you have leftover chicken in the fridge, and broken lasagna noodles in the box in your pantry, here's a terrific way to use them. As a bonus, supper's on the table in 25 minutes.

  • Prep Time 25 min
  • Total Time 25 min
  • Servings 4

1/3
cup pine nuts
10
uncooked lasagna noodles (about 8 oz), broken into 2-inch pieces
1
bunch asparagus (about 1 lb), trimmed, cut diagonally into 1 1/2-inch pieces
1
jar (15 oz) Alfredo pasta sauce
1/3
cup refrigerated basil pesto (from 7-oz container)
2
cups shredded cooked chicken
1/4
teaspoon salt
1/3
cup shredded Parmesan cheese
1
small tomato, chopped (1/2 cup)

  • 1 To toast pine nuts, sprinkle in ungreased heavy skillet. Cook over medium heat 3 to 5 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown. Remove from skillet to plate; set aside to cool.
  • 2 Cook and drain noodles as directed on package, adding asparagus during last 3 minutes of cooking time.
  • 3 Meanwhile, in 3-quart saucepan, heat Alfredo sauce to boiling. Stir in pesto with whisk. Stir in chicken and salt.
  • 4 Reserve 1/4 cup asparagus for garnish. Stir noodles and remaining asparagus into Alfredo-pesto mixture. Cook and stir over medium heat until hot. Sprinkle with toasted pine nuts and cheese; garnish with tomato and reserved asparagus.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving (1 3/4 Cups)
Calories
970
(
Calories from Fat
540),
% Daily Value
Total Fat
60g
60%
(Saturated Fat
27g,
27%
Trans Fat
1 1/2g
1 1/2%
),
Cholesterol
175mg
175%;
Sodium
1150mg
1150%;
Total Carbohydrate
62g
62%
(Dietary Fiber
6g
6%
  Sugars
5g
5%
),
Protein
44g
44%
;
% Daily Value*:
Vitamin A
40%;
Vitamin C
6%;
Calcium
45%;
Iron
30%;
Exchanges:
3 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 2 1/2 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 10 Fat;
Carbohydrate Choices:
4
*Percent Daily Values are based on a 2,000 calorie diet.