Springtime Pasta

Makes: 8 servings. Prep: 15 minutes. Cook: 8 minutes.

Springtime Pasta
Servings: 8 Prep 15 mins Cook 8 mins


  • 1 pound cavatappi or other corkscrew-shaped pasta
  • 1 tablespoon olive oil
  • 1 1/2 pounds boneless, skinless chicken breast halves, cut into 1-inch pieces
  • 1 yellow pepper, cored diced
  • 1 bunch (1 pound) asparagus, trimmed and cut into 2-inch pieces
  • 1 cherry tomatoes, halved
  • 1 package (5.2 ounces) spreadable herb cheese (such as Boursin)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Make It

1. Heat a large pot of lightly salted water to boiling. Add pasta and bring back to a boil. Cook 6 minutes.

2. Meanwhile, heat a large nonstick skillet over medium-high heat. Add olive oil and tilt pan to coat. Add chicken. Cook 6 minutes, stirring occasionally. During last minute of cooking, add yellow pepper to skillet. Remove from heat.

3. Once pasta has cooked for 6 minutes, add asparagus pieces and cook an additional 2 minutes. Scoop out 1/4 cup pasta water, then drain.

4. In a large bowl, toss together hot pasta and asparagus, chicken and pepper, tomatoes, herbed cheese, reserved pasta water, salt and pepper until well blended and cheese is melted.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: Fat, total (g): 10, chol. (mg): 74, sat. fat (g): 5, carb. (g): 47, fiber (g): 3, pro. (g): 30, sodium (mg): 248, Percent Daily Values are based on a 2,000 calorie diet.