Chicken-Asparagus Tabbouleh

Prep time: 10min
Total time: 50min
Serves: 8
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)
Per serving (⅛ of the recipe):
calories
320
fat
15 g
saturated fat
3 g
carbs
28 g
sugar
3 g
protein
19 g
cholestrol
75 mg
fibre
2 g
sodium
350 mg

Directions

  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.

  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.

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