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Lemon-Thyme Chicken Fusilli with Asparagus

Enjoy a refreshing and healthy pasta dish featuring fusilli spirals tossed with tender chicken breast and crisp asparagus. Finished off with the vibrant notes of fresh thyme and zesty lemon, this dish is perfect for a quick weeknight dinner or a casual gathering.
3
45 min
TOTAL TIME
763
CALORIES
$2.93
PER SERVING
Lemon-Thyme Chicken Fusilli with Asparagus
Directions
MAIN
15 min
PREP TIME
30 min
COOK TIME
45 min
TOTAL TIME
1
Bring a pot of salted water to a boil then add asparagus and cook for 5 minutes until tender but still crisp. Afterwards, remove with slotted spoon, and set aside.
2
In the same boiling water, add fusilli pasta and cook according to the package instructions for al dente. Once cooked, drain and set aside.
3
Meanwhile, heat 2 tablespoons of the olive oil in a large skillet over medium heat. Add the diced onions and cook till they become translucent.
4
Add the chicken cubes to the skillet and fry until lightly golden brown. If needed, add more oil.
5
Stir in the asparagus, fresh thyme, lemon zest, and half of the lemon juice to the skillet. Season with salt and pepper and cook for another 5 minutes.
6
Finally, add the cooked fusilli and diced potatoes to the skillet. Toss everything together so the ingredients are well distributed. Drizzle with remaining olive oil, adjust the seasoning with additional salt, pepper or lemon juice if needed, and serve warm.
Health Info
Macros
72g
CARBS
31g
FAT
48g
PROTEIN
Allowed on these diets
LACTOSE FREE
Contains these allergens
WHEAT
Frequently Asked Questions
What is the best way to cook pasta to avoid it getting mushy?
Should I rinse cooked pasta under cold water?
How do I avoid the sauce from getting too runny?
How do I make the sauce stick to the pasta better?
The pasta gets cold too soon after serving, what can I do?
What are some good toppings or garnishes for Fusilli pasta?
The dish turns out bland, how to improve its flavor?
How can I add an authentic Italian touch to my Fusilli pasta dish?
My sauce is too tangy, what should I do?
Can I use whole grain pasta for fusilli pasta dishes?