A one-pot pasta dish is such a game changer. Easy on the belly, eyes, and come clean-up it's hassle free. You can cook up this pasta dish filled with corn, asparagus, tomato, feta, and chicken tossed in an olive oil lemon sauce in less than 30 minutes, it's super easy! Did I mention scrumptious too?
Typically, this dinner is best during the Spring/Summer season when corn and tomatoes are in season. However, sometimes I just crave a fresh light pasta dish in the winter and let's face it I'm still new to this whole "winter" thing. In Miami, we can eat and dress in whatever we want at any time of the year. So, yeah if I want some "Spring" pasta in the "Winter", I'll just go ahead and treat myself (and Corey too) to some freshness and brightness on a cold Winter night. Make this in the Spring/Summer too, you'll love it any time of the year!
Preheat oven to 350F degrees. Line a baking sheet with foil. Season chicken breasts with 1 tablespoon olive oil, a little salt and pepper on both sides and place on baking sheet. Bake for about 10 to 15 minutes, or until cooked through. Slice into bite size pieces. Set aside and keep warm.
Meanwhile, in a saucepan, bring salted water to a boil. Cook pasta al dente, according to the package, about 8-12 minutes. Drain and set aside, keep warm.
Meanwhile in a medium skillet, heat 1 tablespoon olive oil over medium-high heat. Add shallot and garlic, cook until lightly golden, about 2 minutes. Add asparagus and corn, cook until tender and lightly brown, about 8 minutes. Stir in tomatoes, cook for 2 minutes. Stir in 1 tablespoon butter to finish. Remove from heat and place in a medium serving bowl.
In a small bowl, whisk together 1/4 cup olive oil, lemon juice, and lemon zest. Season with salt and pepper, to taste.
In the medium serving bowl, add in pasta and chicken and mix together with the sautéed vegetables. Sprinkle with feta cheese. Pour in olive oil lemon sauce and toss all together. Serve hot.
Pasta with Corn, Asparagus, Tomato, and Chicken in an
Olive Oil Lemon Sauce
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Serving: 4 servings
Ingredients:
1 tablespoon olive oil, plus 1/4 cup olive oil
2 thin sliced chicken breasts
1/2 lb Gemelli, Fusilli, or bow-tie pasta
1/2 shallot, minced
1 clove garlic, minced
3/4 cup asparagus, ends trimmed and sliced into 2 inch pieces
2 ears corn, kernels sliced off (1 (15 oz) can of whole kernels, if corn isn’t in season)
1/2 cup sweet grape tomatoes, sliced in half
1 tablespoon unsalted butter
1/4 cup lemon juice
1 tablespoon lemon zest
1/2 cup feta, crumbled
salt and pepper, to taste
Directions:
Preheat oven to 350F degrees. Line a baking sheet with foil. Season chicken breasts with 1 tablespoon olive oil, a little salt and pepper on both sides and place on baking sheet. Bake for about 10 to 15 minutes, or until cooked through. Slice into bite size pieces. Set aside and keep warm.
Meanwhile, in a saucepan, bring salted water to a boil. Cook pasta al dente, according to the package, about 8-12 minutes. Drain and set aside, keep warm.
Meanwhile in a medium skillet, heat 1 tablespoon olive oil over medium-high heat. Add shallot and garlic, cook until lightly golden, about 2 minutes. Add asparagus and corn, cook until tender and lightly brown, about 8 minutes. Stir in tomatoes, cook for 2 minutes. Stir in 1 tablespoon butter to finish. Remove from heat and place in a medium serving bowl.
In a small bowl, whisk together 1/4 cup olive oil, lemon juice, and lemon zest. Season with salt and pepper, to taste.
In the medium serving bowl, add in pasta and chicken and mix together with the sautéed vegetables. Sprinkle with feta cheese. Pour in olive oil lemon sauce and toss all together. Serve hot.