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Spring Pasta With Chicken, Arugula and Asparagus

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“Found this recipe in an Oregon newspaper while on vacation. Could not wait to get home and try it and was not disappointed.”

Ingredients Nutrition


  1. In medium large skilliet over low heat, cook the bacon until crisp. With slotted spoon, remove and set aside. Keep bacon drippings in pan and set aside.
  2. Preheat oven to 450 degrees. Line large baking sheet with foil.
  3. Mix chicken with teriyaki marinate, half of lime zest and all of lime juice. Return skillet with bacon drippings to med-high heat- when hot, remove chicken from marinate and add to pan and cook 3-4 minutes, or until chicken is browned and cooked through. Add marinate to the pan with chicken and cook until reduced by half, about 3-4 minutes. Set aside.
  4. Combine asparagus with 2 tbs oil in a medium bowl; season to taste with salt and pepper. Turn onto lined baking sheet and roast for about 15 minutes or until tender-crisp and a little charred. Add to skillet with cooked chicken.
  5. Cook pasta al dente in salted water. When done, reserve 1/2 cup of the cooking water and drain rest.
  6. If necessary, reheat chicken and asparagus. Toss with the cooked pasta, along with the bacon, parsley, arugula, cheese and remaining lime zest. Add a little of the reserved pasta water to moisten, if necessary. Season to taste with salt and pepper. Top with toasted almonds and drizzle with remaining 2 tablespoons of olive oil.
  7. Enjoy.

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