Chicken-Asparagus Tabbouleh

  • Prep Time 10 min
  • Total Time 50 min
  • Serves: 8

Ingredients

  • 4 chicken legs 2 lb
  • 1⅓ cups acini de pepe pasta 325 mL
  • 2 cups chopped asparagus, cut in 1-in. (2.5-cm) pieces 500 mL
  • ½ cup chopped fresh parsley 125 mL
  • ⅓ cup olive oil 75 mL
  • ⅓ cup lemon juice 75 mL
  • ⅓ cup chopped fresh mint 75 mL
  • 2 cloves garlic, minced
  • 1 tsp salt 5 mL
  • 2 tomatoes, seeded and chopped
  • ½ cup finely diced red onion 125 mL
  • lemon wedges for serving (optional)

Directions

  • Step 1

    Fill large saucepan with water. Bring to a boil then reduce heat to low. Add chicken legs. Cover and simmer 20 to 25 min., or until cooked through. Remove chicken from poaching liquid, reserving the liquid. Cool chicken. Remove skin and discard. Remove meat from bones. Discard bones. Chop meat into bite-sized pieces.

  • Step 2

    Meanwhile, bring poaching liquid back to a boil. Add pasta and cook 7 to 8 min., or until tender. Add asparagus and cook 1 min., or until tender-crisp. Drain.

  • Step 3

    Toss pasta and asparagus with parsley, oil, lemon juice, mint, garlic and salt. Mix in chicken, tomatoes and onion.

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Nutrition Facts

  • Nutrition Description Per serving (⅛ of the recipe):
  • Calories 320
  • Fat 15 g
  • Saturated Fat 3 g
  • Carbs 28 g
  • Sugar 3 g
  • Protein 19 g
  • Cholesterol 75 mg
  • Fibre 2 g
  • Sodium 350 mg