3-2-1 Menu Plan - Asparagus, Rotisserie Chicken, Pesto

As we move into Spring, there is a specific shade of green that only happens at the beginning of the season.  Depending on when you are reading this, we may not be exactly there, but you know what I mean, that bright, limey green that really makes you feel alive. It’s the color of the first asparagus spears popping up and the bright, herbal punch of a fresh pesto. 

I’ve chosen these ingredients because I think they represent a fresh start. We are moving away from those long-simmering dinners and onto fresh garden-forward meals. 

I love combining the fresh taste of asparagus with chicken...and the ease of getting a rotisserie chicken is awesome. The pesto acts as the bridge between the two.

You can find fresh pesto usually in the refrigerated part of the produce section of the grocery store.  I like to make some when basil is the freshest during the summer and freeze it!  Yep, then I have that fresh taste of summer all year long.

What is a 3-2-1 Menu Plan?

If you’ve been following along, the 3-2-1 menu plan focuses on three main ingredients for the week.  With those “anchor” ingredients, you can make two dinners and 1 lunch or brunch.  This is part of my Mastering the Art of Small Cooking Series, and a perfect way to save money, waste less food, and cook on a smaller scale.

Our stars this week are asparagus, rotisserie chicken, and fresh pesto. These three ingredients are easy to find in your local grocery store.  If asparagus isn’t in season, you could substitute green beans, Brussels sprouts, or even broccoli.

3-2-1 Early Spring Menu - Asparagus, Rotisserie Chicken, Fresh Pesto

Dinner 1: Pesto Chicken & Asparagus Penne

Ingredients: 

• 1 cup cooked penne

• 1/2 cup shredded rotisserie chicken

• 6 spears of asparagus (trimmed and cut into 2-inch pieces)

• 2 tbsp high-quality pesto.

Method: Sauté the asparagus in a little olive oil until tender-crisp, about 3-4 minutes. Toss in the chicken and pasta just to warm through. Remove from the heat and stir in the pesto. You can have dinner ready in under 20 minutes.

• Quick Tips: 

  • You want the pesto to be bright and just warmed by the other ingredients, which is why you add it off the heat.

  • Save some pasta cooking water, and add a splash to the dish after you add the pesto. It makes the pesto sauce silkier.

Dinner 2: Warm Asparagus & Shredded Chicken Salad

Ingredients: 

• Remaining shredded chicken

• 6 spears of asparagus (blanched or roasted)

• Mixed greens

• Toasted walnuts or my favorite pecans, 

• Lemon-pesto vinaigrette (whisk 1 tsp pesto with 1 tsp lemon juice and olive oil).

Method: Arrange greens on your favorite plate. Top with warm asparagus and chicken. Drizzle with the vinaigrette and top with walnuts for crunch.  

Lunch/Brunch: Pesto & Asparagus Omelet

Ingredients: 

• 2 eggs

• 1 tbsp pesto

• 3 spears of asparagus, leftover or fresh - thinly sliced

• A small handful of chicken.

Method: Whisk eggs with a dollop of pesto. Pour into a small pan. Add the asparagus and chicken to one half. Fold and cook until set.

• Jen’s Tip: I love Parmesan cheese.  Adding a sprinkle inside the omelet is a game-changer.

Tips for Cooking for One (or Two)

• Buy the bunch, but prep in parts: Trim the woody ends off the whole bunch of asparagus immediately, but only cook what you need for the penne. Keep the rest in a glass with a splash of water in the fridge like a bouquet of flowers.

• The Rotisserie Shortcut: I love cooking a roast chicken, and this works perfectly for that, but if you don’t have time or don’t want to cook a whole chicken, a store-bought rotisserie chicken is your best friend for small-scale cooking. Shred the breast meat for your dinner and save the rest for your salad and omelet.

• Pesto Portions: If you aren't making your own, buy the refrigerated kind. To prevent it from browning, press a piece of plastic wrap directly onto the surface before putting the lid back on.

Savor the season you’re in.

Frequently Asked Questions (FAQ) for 3-2-1 Asparagus, Rotisserie Chicken, Pesto Menu Plan

What is a 3-2-1 Menu Plan? 

The 3-2-1 menu plan focuses on three "anchor" ingredients used to create two dinners and one lunch or brunch. It is designed to save money, reduce food waste, and simplify cooking on a smaller scale.

What are the three main ingredients for this spring menu? 

The anchor ingredients for this plan are asparagus, rotisserie chicken, and fresh pesto.

What meals can I make with these ingredients? 

You can make Pesto Chicken & Asparagus Penne, a Warm Asparagus & Shredded Chicken Salad, and a Pesto & Asparagus Omelet.

How do I keep my asparagus fresh? 

Trim the woody ends immediately and store the spears upright in a glass with a splash of water in the refrigerator, much like a bouquet of flowers.

Can I freeze fresh pesto? 

Yes! You can make or buy fresh pesto and freeze it to enjoy the fresh taste of summer all year long.

How do I prevent store-bought pesto from browning? 

Press a piece of plastic wrap directly onto the surface of the pesto before replacing the lid to prevent it from browning.

I'd love to hear from you!

Let me know if you tried these recipes or if you came up with your own combination of asparagus, rotisserie chicken, and pesto!

About Jen and her Recipes: As the creator of Appetite for Life, Jen Vondenbrink combines years of professional culinary expertise with a passion for intentional, small-batch cooking. From running bakeries in Massachusetts to studying at the King Arthur Baking School, Jen focuses on making cooking for one or two a "small luxury" rather than a chore. Every recipe is kitchen-tested to ensure you can achieve delicious results with confidence.