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Penne with chicken and asparagus

Penne with chicken and asparagus

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

Makes: 8 servings   

PREP: 15 mins 

COOK: 20 mins 

READY IN: 35 mins


• 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


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.

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