Recipe: Lemony Asparagus and Chicken Pasta Toss

LEMONY ASPARAGUS AND CHICKEN PASTA TOSS

"Just as good cold as hot, this dish is great for a picnic or for lunch at work."

2 cans (14 ounces each) lower-sodium chicken broth
12 ounces frozen boneless, skinless chicken breasts
8 ounces uncooked short pasta (rontini or penne)
1 (9 ounce) package frozen cut asparagus (or asparagus stir-fry)
1/2 cup prepared pesto
2 tablespoons fresh lemon juice
1/8 teaspoon salt
Coarsely ground black pepper

In a deep skillet or Dutch oven, bring broth to a boil over high heat. Add frozen chicken. Return to a boil, reduce the heat, cover and simmer 22 minutes. Remove chicken from broth, cool and shred.

Increase heat to high and bring broth to a boil. Stir in pasta and continue to cook, uncovered, 6 minutes (or until pasta is al dente).

Add frozen asparagus, boil 2 minutes or until asparagus is tender.

Drain pasta mixture and return to skillet. Add shredded chicken, pesto, lemon juice, salt and pepper; toss gently.

Makes 4 servings
Adapted from source: Relish Good Food Fast by Nancy Hughes