This is quick, easy and delicious…my favorite combination! My mom tore this out of a Better Homes and Gardens magazine last year and I am just now getting around to trying it out. So glad I did! The original recipe calls for broccolini but we used one of our favorite veggies, asparagus. We threw it on the grill first and then added it to the pasta. We also substituted grape tomatoes for cherry tomatoes and it was super yum!Chicken and Vegetable Spaghetti
Start to Finish: 35 minutes
2 cups pearl onions
12 oz dried spaghetti (I like Tinkyada gluten free spaghetti noodles)
8 oz. skinless, boneless chicken breast halves, cut in bite-size pieces
8 oz. asparagus, trimmed and cut into bite-size pieces
1 teaspoon dried parsley flakes (optional)
1/2 teaspoon salt
1/2 teaspoon crushed red pepper (optional)
1 1/2 cups grape tomatoes
2 cups chicken broth (I use 2 cups water and 2 tsp. Better than Bouillon Chicken Base)
In a large pot of water (enough to cook noodles) cook the onions for 3 minutes. Remove the onions with a slotted spoon and set aside. In the same water cook the pasta according to package directions. While pasta cooks, in a 12-inch skillet cook chicken in a tablespoon of hot oil over medium-high heat for 3 to 4 minutes until white all over. Add asparagus and onions. Sprinkle with parsley, salt and red pepper. Cook, stirring frequently, for 5 minutes. Add tomatoes, 2 cups broth and spaghetti. Cover, simmer about 5 minutes or until vegetables are tender.
Notes: Substitute broccolini, broccoli, green beans, peas or zucchini for the asparagus. Substitute yellow or red cherry tomatoes for grape tomatoes.
We grilled our asparagus for a couple of minutes before adding it to the pasta. Just drizzle with olive oil, sprinkle with salt and pepper and grill on high heat for about three minutes. Remove from grill and cut into bite-size pieces before adding to the pasta.