Pescatarian Ginger-Turmeric Chicken Pasta with Asparagus
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Learn more →Ingredients
4 servings
For the pasta
- 12 oz pasta (penne or rigatoni)
- 1 tsp salt, plus more for pasta water
For the chicken and sauce
- 1 ½ lb boneless, skinless chicken breasts, cut into 1-inch pieces
Chef's tipChoose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes. - 2 tbsp olive oil, divided
- 1 tbsp fresh ginger, finely grated
- 1 ½ tsp ground turmeric
- 1 can (13.5 oz) full-fat coconut milk
- ½ cup chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - 1 tbsp apple cider vinegar
For the vegetables
- 1 lb asparagus, woody ends snapped off, cut into 2-inch pieces
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Bring a large pot of generously salted water to a boil. Add the pasta and cook according to package directions until al dente — tender with a slight resistance at the center. Reserve 1/2 cup of pasta cooking water, then drain through a colander and set aside.
- 2
While the pasta cooks, heat 1 tbsp of the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the chicken pieces in a single layer and cook undisturbed for 3–4 minutes until the undersides are golden and release easily from the pan. Flip and cook for another 3–4 minutes until the chicken reaches 165°F (74°C) on an instant-read thermometer with no pink remaining at the center. Transfer to a plate and set aside.
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