spring fusilli pasta and peas with chicken, asparagus, and herbs

I have really become a fan of fast cooking and prep ahead meals these days with a little one who’s needing more and more of my attention and another on the way in a few months! I always have a few pieces of poached chicken on hand in order to add some much needed protein to our dinners quickly. Just bring a large pot of water to a boil, season with salt, pepper, oregano, cloves of garlic, anything that you may have laying around in the spice cabinet, then add the chicken. Let simmer lightly for about 15-20 minutes, depending on the size of the chicken breast. And now you have a perfectly moist addition ready to go!

This is a recipe I adapted from this month’s Cooking Light magazine. I think adding a little extra EVOO and dijon really helped keep these fresh flavors moist and blending nicely! It’s a great dish for weeknights or to make in large batches for when you have friends and family over. Here’s the springtime recipe of Fusilli Pasta and Peas with Chicken, Asparagus, and Herbs.

Spring herbs, peas, and asparagus make this a tasty family favorite!

Spring herbs, peas, and asparagus make this a tasty family favorite!

Ingredients:

1 TBS chopped parsley

1 TBS chopped chives

1/2 cup EVOO

2 tsp minced shallots

2 TBS Dijon mustard

Salt and pepper to taste

2 chicken breasts, poached and torn into pieces

1 box fusilli pasta

1 bunch asparagus, sliced into pieces on the diagonal

1 cup frozen, thawed green peas

3/4 cup grated Parmigiano cheese

Directions:

Heat a large pan with a drizzle of EVOO over medium heat. Add chicken and toss until warmed through. Remove from heat.

Poached chicken makes dinner quick and easy

Poached chicken makes dinner quick and easy

Mix the first 6 ingredients in a large bowl, stirring with a whisk. Add chicken; toss to coat.

A vinaigrette like dressing for your warm pasta dish

A vinaigrette like dressing for your warm pasta dish

Cook pasta according to box directions until al dente. Add asparagus pieces and peas during the last 2 minutes of pasta cooking time. Drain well. Add pasta-and-vegetable mixture and Parmigiano-Reggiano to chicken mixture; toss well to coat.

The perfect pasta pot!

The perfect pasta pot!

It’s not an easy feat to quench this bulging bellies hunger these days but a big bowl of this pasta “salad”-esque dinner did the trick! Keeping a few fresh herbs, prepped additions, and frozen vegetables on hand (I have used frozen peas in almost every dinner dish this week!) helps to make dinner time go quickly and smoothly. A great tip for all you busy mommies (and daddies!) out there!

Eat Well,

Stephanie a.k.a. The Foodetarian

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