Chicken and Asparagus Pasta Toss

Chicken and Asparagus Pasta Toss
Photo by Karry Hosford


  • 1 (28-ounce) can diced tomatoes, drained
  • 1 (6-ounce) package precooked chicken strips (such as Louis Rich)
  • 1 teaspoon paprika
  • 1 tablespoon hot sauce
  • 2 teaspoons olive oil
  • ¼ teaspoon salt
  • 3 cups (1-inch) slices asparagus
  • + 6 more ingredients
    • 1 pound uncooked rotini (corkscrew pasta)
    • 1 teaspoon crushed red pepper
    • ¼ teaspoon black pepper
    • ¾ cup (3 ounces) preshredded fresh Parmesan cheese
    • 1 tablespoon butter
    • 2 cups chopped onion

Cook pasta according to package directions, omitting salt and fat; drain. Combine pasta and oil in a large bowl, and toss well. Melt butter in a Dutch oven over medium heat; add asparagus, onion, hot sauce, and red pepper. Cook 5 minutes or until asparagus is crisp-tender, stirring frequently. St...

View full recipe at My Recipes


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