Roasted Chicken with Pesto Gemelli and Roasted Asparagus

• Preparation time: 10 minutes
• Cooking time: 10 minutes
• 4 servings
• 439 calories per serving, 26% from fat

RealAge effect if eaten 12 times a year:
With a generous serving of heart-healthy monounsaturated fats, this dinner will make your RealAge 2.5 days younger.

RealAge-effect ingredients:
Whole-grain pasta, asparagus, olive oil, tomatoes (healthy protein, healthy fats, potassium, lycopene)

Ingredients:
• 8 ounces whole-grain pesto gemelli pasta, such as Eden brand
• 12 ounces boneless, skinless chicken thighs
• 1 tablespoon olive oil
• 2 teaspoons dried herbes d’ Provence or fines herbes
• 1 bunch (about 14 ounces) asparagus spears, cut into 1-inch pieces
• ½ cup low-salt chicken broth
• ¼ cup prepared reduced-fat basil pesto, such as Contadina Buitoni brand
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper
• Optional toppings: chopped fresh basil or parsley, grated Asiago cheese, and toasted pine nuts

Preparation:
Heat broiler. Cook pasta according to package directions. Meanwhile, cut chicken into 1-inch chunks; toss with oil and dried herbs and spread out on a nonstick jelly-roll pan. Broil 5 to 6 inches from heat for 6 minutes. Add asparagus to chicken, stirring to coat lightly with oil. Continue broiling 4 minutes or until chicken is cooked through and asparagus is crisp-tender.

Transfer cooked pasta to a colander to drain. Add broth, pesto, salt, and pepper to pot; mix well. Add pasta and chicken mixture; toss well and transfer to shallow pasta bowls; top with basil, cheese, and pine nuts, if desired.

Substitutions:
Mediterranean or Greek leaf oregano may replace the herbes d’ Provence; the flavor will be sharper and a little more aggressive. Pasta that is not flavored can also be used, but I suggest cooking it al dente and using a little more pesto, so the pasta can soak up the flavor.

Tips:
If you prefer, the chicken may be baked in a 450-degree oven for 8 minutes and the asparagus added to cook for another 6 to 8 or until the chicken is cooked through. Don’t be put off by the oil in this dish: three-fourths is monounsaturated fat and healthy for the heart. Tossing the chicken with the dried herbs and then offering a blast of hot dry heat is a nice way to maximize the flavor—just toasty enough to boost it, but not enough to burn it.

Nutritional Analysis:
• Total fat (g) 12.5
• Sodium (mg) 808
• Vitamin A (RE) 102
• Fat calories (kc) 112
• Calcium (mg) 40
• Beta-carotene (RE) 92
• Cholesterol (mg) 98.8
• Magnesium (mg) 50
• Vitamin C (mg) 27
• Saturated fat (g) 2.6
• Zinc (mg) 3.3
• Vitamin E (mg) 2.9
• Polyunsaturated fat (g) 2.4
• Selenium (mcg) 16
• Thiamin B1 (mg) 0.3
• Monounsaturated fat (g) 5.2
• Potassium (mg) 554
• Riboflavin B2 (mg) 0.4
• Fiber (g) 1.8
• Flavonoids (mg) 0
• Niacin B3 (mg) 7.4
• Carbohydrates (g) 18.7
• Lycopene (mg) 0
• Vitamin B6 (mg) 0.5
• Sugar (g) 1.6
• Fish (oz) 0
• Folic acid (mcg) 109
• Protein (g) 29
• Nuts (oz) 0
• Vitamin B12 (mcg) 0.4

This Recipe was published in 'Cooking The RealAge Way, Turn Back Your Biological Clock with More Than 80 Delicious and Easy Recipes (MICHAEL F. ROIZEN, M.D. and JOHN LA PUMA, M.D.) - p166'