August 29, 2016

Asparagus, Chicken & Pasta Stir Fry

Looking for a light, yet filling, meal? Try this delicious pasta stir fry; it’s chock-full of protein and low in sodium.


  • 10-12 oz. chicken tenders (skinless, boneless chicken breast)
  • 2 T. olive oil
  • 1/4 c. pine nuts
  • 1 tsp. minced garlic or 1/4 c. chopped green onions
  • 1 bunch or 10-12 spears asparagus, trimmed
  • 2 T. lemon juice
  • Scant 1 T. ground mustard
  • Salt and pepper to taste
  • 2 c. linguine or medium pasta, cooked
  • 2 oz. soft goat cheese or 2 T. grated Parmesan cheese
  • 1/2 c. cherry tomatoes, diced in half (optional)
  • 3/4 c. chicken broth


Cut chicken into thin strips. Using medium heat and a large skillet, add oil to pan. Saute strips, pine nuts, garlic and onion in heat oil until lightly browned. Transfer chicken to a platter. Add asparagus to skillet along with lemon juice, mustard, salt and pepper. Saute until lightly browned. Return chicken with pine nuts to skillet; continue to saute until chicken is tender. Add cooked pasta and cheeses, stirring to blend. Add chicken broth, stirring to blend. Serves 4.

Nutritional Information: Calories: 364; Fat: 16g; Protein: 32g; Carbohydrates: 36; Sodium: 160mg.


This recipe was provided by Baptist Health Louisville’s Cardiac Rehabilitation Department. Learn more about Baptist Health’s Cardiac Rehabilitation Program.

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