Thank you to Barilla for sponsoring this post and letting us share this amazing spring pasta recipe with you.
I love spring! There’s something so amazing about watching everything bloom after winter and enjoying the taste of fresh spring produce. This Parmesan Herb Crusted Chicken with Creamy Spring Veggie Linguine. I drizzle this with a squeeze of lemon and top it with parsley and the flavors are just so fresh. It’s perfect for a light lunch this spring.
This dish is loaded with my favorite spring veggies — I’ll sneak asparagus into just about anything if given the chance — and is a delicious guilt-free indulgence.
For this dish, I used Barilla whole grain pasta, made with 100% Whole Wheat. I love pasta but it’s even better when I know I am getting 56g of whole grain in each serving so its an excellent source of fiber.
We swap most of our pasta out for Barilla whole grain pasta now. It still has the same texture that we crave but a nuttier flavor that the whole grain adds and I absolutely love it.
We stock up at our local Walmart so we always have some on hand for our favorite recipes. You could totally change the pasta up in this to fit your mood. I was seriously tempted by the rotini for this but Linguine won out. If you want to save some money, there is a great ibotta offer that gives you $1 cash back when you buy Barilla products. What a great deal!
They even have a great gluten free pasta that has recently been named one of Parents Magazine’s “Top 25 Allergy Free Foods”. That’s great news for families with kids who are sensitive to gluten!
- Barilla Whole Grain Linguine
- 1 jar Barilla Creamy Alfredo sauce
- 2-3 Chicken breasts
- 1 bunch of asparagus
- 1 package of frozen peas
- 3 Tbsp. flour
- 1 egg white
- parsley, chopped
- 1/2 cup parmesan cheese, shredded
- 1 lemon
- garlic salt
To crust the chicken, add the flour to a plate and spread out in an even layer. In a second plate, combine the parmesan cheese and half the chopped parsley and spread it in an even layer. In a wide bowl, add the egg white with a bit of water and mix to create an egg wash.
Season the chicken with salt, pepper, and garlic salt on both sides.
Dip the chicken in the flour, both sides. Then dip the chicken in the egg wash and finish by dipping in the parmesan cheese mixture.
In a frying pan on med-high heat, add some olive oil then add your chicken. Cook for 3-4 minutes on each side or until cooked through.
While the chicken is cooking, bring a pot of salted water to a boil and add your whole grain linguine. Cook according to package instructions.
A few minutes before the pasta is done cooking, add the bag of frozen peas.
Drain the pasta and peas, return to pot and combine with the Creamy Alfredo sauce. Mix gently.
Cut the asparagus into thirds and saute in a pan with a bit of olive oil. Cook for 2-3 minutes then add to the pasta.
Slice the chicken into strips and set aside. For a lighter meal, I typically add about 1/2 or 1/4 a breast per plate.
Dish a single serving of pasta and veggies onto your plate (a single serving of pasta is 2 oz. or about 1/2 cup, depending on the pasta shape). I like to use appetizer plates to keep my portion size the size it should be.
Top your pasta with a few chicken strips, some chopped parsley, and a drizzle of lemon and serve.