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Prep Time
10 mins
Total Time
50 mins


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
5 mL
tomatoes, seeded and chopped
½ cup
finely diced red onion
125 mL
lemon wedges for serving (optional)


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.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

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Nutrition Facts

Nutrition Description:
Per serving (⅛ of the recipe):
15 g
Saturated Fat:
3 g
28 g
2 g
3 g
75 mg
19 g
350 mg
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