Name: Lemon-Thyme Chicken Fusilli with Asparagus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 3 tablespoons olive oil; 2 tablespoons fresh thyme, chopped; 2 cups waxy potatoes, boiled and diced; 1 medium onion, diced; 4.5 cups green asparagus, trimmed and chopped into 2-inch pieces; 4 chicken breasts, cubed; 1 lemon, zested and juiced; 6 cups fusilli pasta

Fusilli Pasta Dish

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?

Can I use whole grain pasta for fusilli pasta dishes?

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.

Wheat

Lactose Free

Oils

milliliter

olive oil

Fresh Vegetables

gram

fresh thyme

red potato

onion

asparagus

Poultry

chicken breast

Fresh Fruit

lemon

Pastas & Noodles

fusilli pasta

Cholesterol

Trans fatty acids

Selenium

Minerals

Vitamin C

Vitamins

Vitamin E

Beta-cryptoxanthin

Vitamin A

Dietary Fiber

Carbohydrates

Sugar

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calories

Calcium

Magnesium

Phosphorus

Potassium

Sodium

Zinc

Copper

Manganese

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Alpha-carotene

Lutein+zeaxanthin

Dietary Folate Equivalents

Water

Protein

Iron

Beta-carotene

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Lemon-Thyme Chicken Fusilli with Asparagus

Baking Goods

Produce

Meat & Seafood

Pasta, Sauces, Grain

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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.

In the same boiling water, add fusilli pasta and cook according to the package instructions for al dente. Once cooked, drain and set aside.

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.

Add the chicken cubes to the skillet and fry until lightly golden brown. If needed, add more oil.

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.

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.

Lemon-Thyme Chicken Fusilli with Asparagus

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