Asparagus, Chicken, and Pecan Pasta Recipe
"Penne pasta tossed with asparagus, red peppers, pecans, and Parmesan cheese in a delicious sauce that is creamy without being over-powering. This has been a tremendous hit every time I’ve made it."
- Bring a large pot of lightly salted water to a boil. Add penne pasta and cook until al dente, 8 to 10 minutes; drain.
- Heat the olive oil in a Dutch oven or large pot over medium heat. Stir in the garlic, red pepper, and asparagus; cook and stir 5 minutes until the garlic softens and mellows. Pour in the chicken broth, and bring to a boil over medium-high heat. Simmer until the vegetables have softened, then add the basil, salt, pepper, butter, and chicken. Cook and stir a few minutes until the chicken is hot. Stir in the cooked pasta, then fold in the Parmesan cheese and pecan halves to serve.
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 685 calories;29.2 g fat;64 g carbohydrates;44.8 g protein;94 mg cholesterol;478 mg sodium.Full nutrition
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