This chicken pasta recipe is very simple to make and is loaded in flavors. We are going to roast some tomatoes and add some crisp asparagus for a perfect complement. We will also be using chicken tenders instead of chicken breast.
Chicken tenders are found in the freezer of your grocery store and tend to be less expensive than chicken breast. They are great for making everything from casseroles to sandwiches.
I used spaghetti for this chicken pasta recipe but you can really use any type pf pasta you prefer. Penne would go great with this. You will need to cook it in advance. Make sure to only salt the water your pasta will cook in. There is no need for you to add oil to the water. If you do the spices and sauce in this recipe will slide off the pasta and not adhere to it.
Finally, when you cook your pasta make sure that you cook it al dente meaning that it has a subtle give to it. In other words, do not over cook it so it is floppy and soggy. Let it retain it’s form.
Here is what you are going to need for this delicious chicken pasta recipe:
12 oz. cooked spaghetti
6 chicken tenders — thawed
8 small tomatoes like Campari or an 8 oz. container of cherry or grape tomatoes, halved
Olive oil, thyme, granulated sugar, salt and pepper
2 tablespoons balsamic vinegar
6 asparagus, trimmed and quartered
Heat oven to 400 degrees.
Place tomatoes on a roasting pan, drizzle with olive oil and sprinkle granulated sugar. Season with salt, pepper and thyme. Toss well to coat all the tomatoes.
Roast the tomatoes for 30 to 35 minutes, shaking roasting pan occasionally. Drizzle the tomatoes with the balsamic vinegar and roast for an extra 10 minutes.
While the tomatoes are roasting pan fry the chicken. Season the tenders with salt and pepper. Spray a large skillet and heat it. Fry the chicken tenders until browned and flip. Cook the other side until browned and cooked through, about 8 minutes total. Dice the chicken an remove from the skillet. Wipe it down.
Add a little olive oil to the skillet. Add the asparagus and season lightly with salt and pepper. Cook, shaking the pan, until cooked through but still crisp – about 6 minutes.
Return the chicken to the skillet. Add in the cooked pasta and heat through. Toss well and serve. Top with the roasted tomatoes and some Parmesan cheese. Enjoy!