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Sautéed Chicken, Asparagus & Tomato Pasta
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3 cups uncooked dried campanelle pasta

1 Half Stick (1/4 cup) Land O Lakes® Butter

1 pound boneless skinless chicken breasts, cut into 1-inch cubes

1 tablespoon finely chopped fresh garlic

1 tablespoon freshly grated lemon zest

1 tablespoon chopped fresh thyme leaves

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 pound (about 2 cups) asparagus, cut diagonally into 2-inch pieces

2 cups halved grape tomatoes

1 medium (1 cup) yellow bell pepper, cut into 1-inch strips

1/2 cup shredded Parmesan cheese

1/4 cup chopped fresh basil leaves

How to make

  1. STEP 1

    Cook pasta according to package directions. Drain; set aside.

  2. STEP 2

    Melt butter in 12-inch skillet over medium-high heat until sizzling. Add chicken, garlic, lemon zest, thyme leaves, salt and pepper. Cook, stirring occasionally, 5-8 minutes or until chicken is no longer pink.

  3. STEP 3

    Add asparagus, tomatoes and bell pepper. Continue cooking, stirring occasionally, 6-8 minutes or until asparagus is crisply tender and tomatoes are softened. Stir in pasta.

  4. STEP 4

    Sprinkle with Parmesan cheese and basil. Serve immediately.

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