Remember when I had a serious obsession with tomato basil anything? Well… it’s back! My boyfriend has been on a separate schedule from me so we have been like two ships sailing in the night. Tonight, I thought about what would taste great as leftovers — uh, pasta of course. Since I see pasta as a “treat,” if I’m going to eat pasta then it better be worth every single carb!
This Tomato Basil Chicken Pasta with Asparagus is totally worth it! It’s super easy and quick to make in a short amount of time — perfect for the night’s when you’re feeling sluggish in the kitchen. It doesn’t require anything fancy so you won’t have to stress about running to the grocery store. You’ll be surprised how fast you’ll get this BEAUTIFUL & TASTY meal on the table and in your belly! I had to pack the rest away for my boyfriend otherwise I probably would have eaten the entire pan — shameless!
Here is what you’ll need:
- 6 chicken tenderloins
- 2 vine ripe tomatoes, diced
- 11 asparagus cut into 2″ pieces
- 3 Tbsp olive oil
- 1 Tbsp garlic
- 2 tsp red pepper flakes
- ½ tsp salt
- 1 tsp pepper
- 1 cup basil, cut into ribbons
- 2 Tbsp butter spread — I use Smart Balance Buttery Spread Light with Flaxseed Oil
- 10 oz long pasta spirals
Preheat the oven to 400 degrees. Place diced tomatoes, asparagus, and chicken on a baking sheet; drizzled in olive oil, salt and pepper, and bake for 20 minutes. Simultaneously, bring a large pot of water to boil and cook your pasta according to the package, drain and set aside.
Heat olive oil in a large sauté pan. Add garlic, roasted tomatoes, and asparagus — saute for 3 minutes. Add basil, red pepper flakes, salt and pepper. Add chicken. After 1 minute, stir in 1 Tbsp of butter spread at a time.
Add cooked pasta and toss to coat.
Garnish with fresh basil and top with Parmesan cheese — enjoy!