Gluten Free Chicken & Asparagus over Linguine

Really Quick & Easy!


Gluten Free Chicken with Asparagus over Linguine

Nothing says Spring like fresh Asparagus, and this recipe is so quick & easy, you’ll really find yourself making it on a week-night or when you’re pressed for time.
I used 3 boneless Chicken Breasts, but if you need more, just double up on the ingredients, or triple, etc.
The list of needed ingredients is even short, with nothing complicated or exotic. I’ve included a photo of the recipe in the pan while cooking, so you can get a better sense of how to proceed. So, go for it!!


2 tbl Extra Virgin Olive Oil. I use “Light”

1 tbl Butter

3 Boneless Chicken Breasts, cut into strips as seen in the first photo.

Bunch of fresh Asparagus, I used probably 20 stalks. Break off the bottom third and discard. After washing, use a potato peeler to remove the toughest “gills’. Now cut into 2 inch pieces. You’ll appreciate how tender they become without those lower gills.

¾ cup Gluten Free Chicken Broth. (If doubling recipe, of course, increase as you will with everything else.)

Dash of Salt & freshly ground Black Pepper

Dash of Rosemary

Few Sprigs Fresh Parsley

Gluten Free Linguine. Use as much as you’ll need. To serve two, I used 1/3 pkg of Gluten Free Linguine. If you’re serving a big eater, make the whole pkg.!!

Grated Italian Cheese to garnish at serving time. Parmigiano Reggiano or Pecorino Romano, your preference.


Really Easy: You need 2 things: 1 pot for pasta and 1 pan for chicken .

Put up a saucepan of salted water for the Linguine.

Cut the breasts into strips.
Heat the Oil and Butter in a skillet.
Saute the Chicken on both sides, but don’t allow to burn. It will cook more with the broth later.
After both sides are sautéed for about 2 minutes on each side, remove to a plate.
In the same pan, leave the juices, and saute the Asparagus for approx. 3 minutes, just to give a little flavor from the meat.
Add the Broth, Salt & Pepper, and Rosemary.
Return the chicken to the pan.
Stir to combine well and coat everything.
Cover and simmer on LOW for about 10 minutes.

While this is simmering cook the linguine until “al dente”.
Drain when done and add to the pan of Chicken & Asparagus. Sprinkle the diced Parsley on top. Combine with the liquid and turn all together.

Serve immediately. Grated cheese on top, if you prefer. My finished photo doesn’t have the cheese yet, but it was coming at the table when I served it!! Yum!
Fast, Easy, Delicious and Nourishing!




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