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Goat cheese has a tangy flavor. Feta can be substituted for it in this recipe.
Fill a large pot 3/4 full with water and bring to a boil. Add the pasta and cook until al dente (tender), 10 to 12 minutes, or according to the package directions. Drain the pasta thoroughly. Set aside.
In a pot fitted with a steamer basket, bring 1 inch of water to a boil. Add the asparagus. Cover and steam until tender-crisp, about 2 to 3 minutes.
Spray a large nonstick frying pan with cooking spray. Add the chicken and garlic and saute over medium-high heat. Cook until the chicken is golden brown, about 5 to 7 minutes. Add the tomatoes, including their juice, basil or oregano and simmer 1 minute more.
In a large bowl, add the cooked pasta, steamed asparagus, chicken mixture and goat cheese. Toss gently to mix evenly.
To serve, divide the pasta mixture between 2 plates. Sprinkle each serving with 1/2 tablespoon Parmesan cheese. Serve immediately.
Total carbohydrate: 54 g
Cholesterol: 75 mg
Dietary fiber: 11 g
Monounsaturated fat: 2 g
Protein: 34 g
Saturated fat: 4 g
Serving size: About 2 1/2 cups
Sodium: 140 mg
Total fat: 9 g
Grains and grain products: 3
Meats, poultry and fish: 3
Meat and meat substitutes: 3
Nonstarchy vegetables: 3
Protein and dairy: 1
Last Updated Aug 9, 2019