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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This recipe came from a feeling-the feeling of-oh my, what's for supper!? I planned it out two days while on the bike that goes nowhere at the gym from items I had. My guys loved it (my son didn't eat much of the asparagus tips b/c they didn't find my fork. The measurement on the Tony's seasoning is an estimate, as I sprinkle it until it thoroughly covers the food, so do it to taste. Ingredients:
3 boneless skinless chicken breasts |
9 ounces frozen asparagus cuts |
1 cup velveeta cheese |
3 cups whole wheat penne |
1/2 large yellow onion |
3 garlic cloves |
1/8 cup tony chachere's seasoning |
3 tablespoons extra virgin olive oil |
4 -6 cups water |
salt |
Directions:
1. Preheat skillet on medium heat.
2. Start water in pot for pasta.
3. Cut chicken breasts in bite size pieces, sprinkle thoroughly with Tony's seasoning.
4. Slice onion in thin 1/2 rings, then cut across two or three more times.
5. Add olive oil when skillet is hot.
6. Finely dice garlic cloves.
7. Add chicken, onion and garlic to skillet when oil is hot.
8. Salt boiling water and add pasta.
9. Keep stirring contents in skillet.
10. Put asparagus tips (per instructions) in microwave for 4 minutes, redistribute in their bag after 2 minutes.
11. Cut Velveeta in small squares.
12. Reduce heat to medium/low.
13. Add tips to skillet; stir.
14. Add Velveeta to skillet; stir.
15. Sprinkle with Tony's seasoning, stir.
16. Thoroughly drain pasta and add to skillet.
17. Sprinkle with Tony's, stir.
18. Serve when cheese is melted and thickens.
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