10 Minute Chicken Taco Salad
20 MIN
PREP TIME: 15min COOK TIME: 10min
Serves 4
2 tbsp. olive oil
1 clove garlic, minced
16 spears asparagus, 1-inch pieces
1 8 oz. pkg. button mushrooms, sliced
1 medium red bell pepper, chopped
1 cup chicken stock
2 tbsp. parsley, chopped
8 oz. bow tie pasta (1/2 box), cooked
1/4 cup Parmesan cheese, grated
Step 1
Sauté
In a large skillet, heat the olive oil over medium-high heat. Add the garlic and sauté for 30 seconds. Add the asparagus, mushrooms and red bell pepper. Sauté for 2 to 3 minutes until the vegetables are slightly softened.
Step 2
Simmer
Add the chicken stock and bring to a boil. Reduce the heat and simmer for 2 to 3 minutes until the vegetables are cooked but still slightly firm.
Step 3
Toss
Add the chicken and the pasta. Toss to coat. Cook until heated through.
Step 4
Serve
Remove the skillet from the heat. Toss with the parsley and Parmesan cheese. Divide the pasta onto 4 plates and serve with extra Parmesan cheese on the side if desired.
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