Asparagus, Sundried Tomato, and Chicken Spaghetti


12 oz. 


1 tbsp. 

extra-virgin olive oil

1 lb. 

boneless skinless chicken breasts

Kosher salt

Freshly ground black pepper

cloves garlic, minced

bunch asparagus, stalks trimmed and cut into 2" pieces 

1/2 c. 

roughly chopped sundried tomatoes

1/4 c. 

low-sodium chicken broth

1/2 c. 

heavy cream



  1. In a large pot of salted boiling water, cook spaghetti until al dente. Drain. 
  2. Meanwhile, in a large skillet over medium-high heat, heat oil. Add chicken and season with salt and pepper. Cook until golden and no longer pink, 8 minutes per side. Transfer chicken to a plate and let rest 10 minutes, then slice. 
  3. Add garlic to skillet and cook until fragrant, 1 minute. Add asparagus and sundried tomatoes and cook until asparagus is tender, 8 minutes. 
  4. Pour in broth and heavy cream and bring to a simmer. Add spaghetti and toss until fully coated. 

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