Back Print recipe 
Farfalle with Chicken and Asparagus
Preparation
15 minutes
Cooking
25 minutes
Portions
6-8 servings
Go green with this Farfalle Chicken and Asparagus recipe! It’s easy to make and so tasty that it will certainly become one of your favorites!
Ingredients
- 2 tbsp (30 ml) olive oil
- 2 skinless and boneless chicken breasts, diced
- 2 medium leeks, thinly sliced
- 3 garlic cloves, thinly sliced
- Grated zest of 1 lemon
- 1 tbsp (15 ml) of dried oregano
- 1 cup (250 ml) white wine
- 3¾cups (940 ml) chicken broth
- Salt
- Freshly ground pepper, to taste
- 1 lb (454 g) farfalle (or other short pasta)
- 1 zucchini, cut into small pieces
- 2 cups (500 ml) asparagus, cut into small pieces
- 10 fresh basil leaves
Preparation
In a large The Rock Fry Pan, at a medium heat setting, sear the chicken breast cubes in olive oil. Add leeks, garlic, lemon zest, oregano, wine, chicken broth, salt and pepper; stir well. Cover and bring to a boil. Add pasta. Adjust heat to medium-low, stir and simmer, uncovered, for about 10 to 12 minutes, stirring regularly. Add zucchini, asparagus and basil leaves and cook for about 3 to 5 minutes. Adjust seasoning.
