Penne with Chicken and Asparagus Recipe

"A light but super-tasty pasta dish, with fresh asparagus cooked in broth with sauteed garlic and seasoned chicken."

Ingredients

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  • 1 (16 ounce) package dried penne pasta
  • 5 tablespoons olive oil, divided
  • 2 skinless, boneless chicken breast halves – cut into cubes
  • salt and pepper to taste
  • garlic powder to taste
  • 1/2 cup low-sodium chicken broth
  • 1 bunch slender asparagus spears, trimmed, cut on diagonal into 1-inch pieces
  • 1 clove garlic, thinly sliced
  • 1/4 cup Parmesan cheese

    • Directions

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    1. Bring a large pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.
    2. Warm 3 tablespoons olive oil in a large skillet over medium-high heat. Stir in chicken, and season with salt, pepper, and garlic powder. Cook until chicken is cooked through and browned, about 5 minutes. Remove chicken to paper towels.
    3. Pour chicken broth into the skillet. Then stir in asparagus, garlic, and a pinch more garlic powder, salt, and pepper. Cover, and steam until the asparagus is just tender, about 5 to 10 minutes. Return chicken to the skillet, and warm through.
    4. Stir chicken mixture into pasta, and mix well. Let sit about 5 minutes. Drizzle with 2 tablespoons olive oil, stir again, then sprinkle with Parmesan cheese.

    Footnotes

    • Tip
    • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

    Nutrition Facts

    Per Serving: 332 calories;10.9 g fat;43.3 g carbohydrates;16.7 g protein;20 mg cholesterol;69 mg sodium.Full nutrition
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