One of the sure signs that spring has sprung is the sight of asparagus shoots! Asparagus is low in calories and a great source fiber, folate and vitamins A, C and K. It’s a great CKD friendly vegetable due to its low potassium, phosphorus and sodium content.
Using a small amount of feta is a great way to add a punch of flavor without adding too much sodium to the dish.
Next time you make this recipe, try shrimp instead of chicken!
Chicken Asparagus Feta Pasta Recipe
- 1 pound asparagus spears, cut into 1” pieces (approx. 2 cups)
- 8 ounces boneless, skinless chicken breasts, cut into cubes
- 16 ounces penne pasta, cooked, drained
- 5 tablespoons olive oil
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/2 cup low-sodium chicken broth
- 1 garlic clove, chopped
- 1-1/2 teaspoons dried oregano
- 1/4 cup crumbled feta cheese
- Warm 3 tablespoons olive oil in a large skillet over medium-high heat. Stir in chicken, and season with pepper and garlic powder. Cook chicken until cooked through and browned, about 5-10 minutes. Remove chicken to paper towels.
- Pour chicken broth into the skillet. Add asparagus, chopped garlic, a pinch of garlic powder, oregano and pepper.
- Cover and steam until the asparagus is just tender, about 5 minutes.
- Return chicken to the skillet, and warm through.
- Stir chicken mixture into pasta and mix well. Let sit about 5 minutes.
- Drizzle with remaining 2 tablespoons olive oil, stir again, and then sprinkle with feta cheese.
Nutrition per serving (4 servings per recipes): 376kcal, 110mg sodium, 243mg potassium, 193mg phosphorus
This recipe is used with permission from