Spring Chicken
Herbed Panko Pasta
Ingredients
- ¾ lb boneless, skinless chicken breasts, sliced
- ¼ tsp salt, divided
- ¼ tsp pepper, divided
- 2 Tbsp olive oil, divided
- ¼ cup chopped fresh parsley (or use basil)
- 1 Tbsp white wine vinegar
- 1 green onion, sliced
- ¾ lb asparagus, cut into 2-inch pieces
- ⅔ cup frozen green peas
- 3 Tbsp crumbled goat cheese
Instructions
- Sprinkle chicken with ⅛ tsp each salt and pepper. Cook chicken in ½ Tbsp hot oil in a large skillet over medium-high heat 5 minutes or until lightly browned.
- Meanwhile, whisk together 1½ Tbsp oil, parsley, vinegar, onion, and ⅛ tsp each salt and pepper. Add oil mixture, asparagus, and peas to skillet; cook 7 to 8 minutes or until chicken is done and vegetables are tender. Sprinkle with cheese. Toss with Herbed Panko Pasta recipe, if desired.
Side Dish Ingredients
- 3 oz whole-grain linguine
- 2 tsp olive oil
- ½ Tbsp butter
- ⅛ tsp salt
- 2 Tbsp panko breadcrumbs
- 1 Tbsp chopped fresh parsley or basil
Side Dish Instructions
- Cook pasta according to package directions. Toss pasta with oil.
- Meanwhile, melt butter with salt in a skillet over medium-high heat. Add panko, and cook 2 minutes or until golden. Remove from heat; stir in parsley. Sprinkle on pasta.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
384
|
236
|
620
|
| Fat (g) | 20 | 9 | 29 |
| Sat. Fat (g) | 4 | 2 | 6 |
| Protein (g) | 40 | 6 | 46 |
| Carb (g) | 11 | 35 | 46 |
| Fiber (g) | 5 | 5 | 10 |
| Sodium (mg) | 459 | 185 | 644 |
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