Penne Pasta With Chicken, Asparagus & Lemon Alfredo Sauce |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Fast and good. From Kitchen Daily. Ingredients:
1 lb penne rigate (penne pasta with ridges) |
1 lb thin asparagus, ends trimmed, spears cut in 1/2-in .-long pieces |
12 ounces chicken tenders, cut diagonally into 1/2 inch wide strips |
1/2 teaspoon salt |
1/2 cup flour |
1 1/2 tablespoons olive oil |
1 (16 ounce) jar alfredo sauce (homemade is best) |
1 tablespoon grated lemon zest |
3 tablespoons fresh lemon juice |
1/4 cup freshly grated parmesan cheese (canned won't due) |
1 large tomato, halved, seeded and diced |
1/4 cup snipped fresh chives or 1/4 cup green onion |
fresh ground black pepper, to taste |
finely shredded lemon peel |
Directions:
1. Cook pasta in a large pot of lightly salted boiling water as package directs, adding asparagus 3 minutes before pasta is done.
2. Meanwhile sprinkle chicken with salt, then toss with flour to lightly coat.
3. Heat oil in a large nonstick skillet over high heat. Add chicken; sauté 3 minutes until golden and just barely cooked through. Add Alfredo sauce, zest, lemon juice and cheese. Bring to a simmer and cook 1 to 2 minutes until chicken is done.
4. Drain pasta and asparagus; return to pot. Immediately add sauce, tomato, chives or green onions and pepper. Toss to mix and coat.
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