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One Pot Farfalle with Chicken and Asparagus

15 minutes
25 minutes
6-8 servings
Go green with this One Pot Farfalle chicken and asparagus recipe! It’s easy to make and so tasty that it will certainly become one of your favorites!


  • 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


In your The Rock One Pot 12.5’’ Skillet, 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.

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