Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 532.09 Kcal (2228 kJ) | ||
| Calories from fat | 380.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 42.23g | 65% | |
|---|---|---|---|
| Cholesterol | 68.25mg | 23% | |
| Sodium | 932.71mg | 39% | |
| Potassium | 349.48mg | 7% | |
| Total Carbs | 17.08g | 6% | |
| Sugars | 1.99g | 8% | |
| Dietary Fiber | 3.15g | 13% | |
| Protein | 23.25g | 47% | |
| Vitamin C | 24.1mg | 40% | |
| Vitamin A | 0.6mg | 19% | |
| Iron | 10.1mg | 56% | |
| Calcium | 315.6mg | 32% | |
| Amount Per 100 g | |||
| Calories | 259.2 Kcal (1085 kJ) | ||
| Calories from fat | 185.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.57g | 65% | |
|---|---|---|---|
| Cholesterol | 33.25mg | 23% | |
| Sodium | 454.35mg | 39% | |
| Potassium | 170.24mg | 7% | |
| Total Carbs | 8.32g | 6% | |
| Sugars | 0.97g | 8% | |
| Dietary Fiber | 1.53g | 13% | |
| Protein | 11.33g | 47% | |
| Vitamin C | 11.7mg | 40% | |
| Vitamin A | 0.3mg | 19% | |
| Iron | 4.9mg | 56% | |
| Calcium | 153.7mg | 32% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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