Asparagus, Chicken, and Pecan Pasta |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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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. Ingredients:
1 (16 ounce) package penne pasta |
1 tablespoon olive oil |
1 teaspoon minced garlic |
1 red bell pepper, chopped |
2 bunches asparagus, trimmed and cut into 1 inch pieces |
1 cup chicken broth |
1/4 cup chopped fresh basil |
salt to taste |
1/2 teaspoon pepper |
3 tablespoons butter |
1 pound grilled chicken breast strips |
1 1/2 cups grated parmesan cheese |
1/2 cup pecan halves (optional) |
Directions:
1. Bring a large pot of lightly salted water to a boil. Add penne pasta and cook until al dente, 8 to 10 minutes; drain.
2. 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.
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