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Chicken & Asparagus Skillet Pasta with Pesto
Ingredients
  • 6 ounces whole-wheat fusilli
  • 1 bunch asparagus, trimmed and cut into 1-inch pieces
  • subheading: Organic Asparagus:
  • ½ cup julienned sun-dried tomatoes (not oil-packed)
  • 1 tablespoon extra-virgin olive oil
  • 1 large shallot, halved lengthwise and sliced
  • 1 pound boneless, skinless chicken thighs, trimmed and cut into bite-size pieces
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • ½ cup low-sodium chicken broth
  • ½ cup prepared pesto
  • 2 tablespoons lemon juice
  • Grated Parmesan cheese for garnish
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