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Asparagus, Goat Cheese and Lemon Pasta with Chicken

This is another recipe I found from Pinterest (follow me!) and altered to make healthier and more of a complete meal (added chicken, you need that protein!) Here is the original post in case you want it, but I prefer mine :).


Makes 5-6 medium sized servings, 4 larger servings.


  • Al Denta Spinach Fettuccini Pasta (any pasta will work though) about 6 oz
  • 1 bunch asparagus, trimmed and cut into 1 to 1/2 inch pieces
  • 1/4 cup olive oil (I used a bit less)
  • 1 tbsp grated lemon peel
  • 1-2 tsp basil
  • 5 to 5.5 oz log soft fresh goat cheese (the pre crumbled cheese will not melt as well)
  • 2-3 grilled chicken breasts, cut into strips or cubes. (So mine were pre-cooked)


  1. Cook the pasta until almost tender, or about 3 minutes shy of what the package suggests. Add asparagus and cook until firm/tender, another 2-3 minutes. Drain both pasta and asparagus together, RESERVING one cup of pasta water.
  2. Combine olive oil, lemon zest, basil, and cheese (break it up as you put it in) in a large bowl
  3. Add hot pasta and asparagus to the bowl along with a couple splashes of the pasta water.
  4. Throw in the cubed/cut chicken
  5. Toss until smoothly combined, adding more pasta water if needed (I did not need any extra).
  6. Season with salt and pepper, and add lemon juice if you want!

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This entry was posted on March 26, 2013 by in Chicken, Healthy, Pasta, Recipe, Uncategorized and tagged , , , , .
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