Asparagus, Chicken and Pecan Pasta Recipe

allrecipes.com
January 11, 2011

YIELD: 2 servings
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PREP TIME: 30 min
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COOK TIME: 20 min

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

	⅜ (16 ounce) package penne pasta
	1 teaspoon olive oil
	¼ teaspoon minced garlic
	⅜ red bell pepper, chopped
	⅝ bunch asparagus, trimmed and cut into 1 inch pieces
	⅓ cup chicken broth
	1 tablespoon and 1 teaspoon chopped fresh basil
	salt to taste
	⅛ teaspoon pepper
	1 tablespoon butter
	5 ounces grilled chicken breast strips ½ cup grated Parmesan cheese
	2 tablespoons and 2 teaspoons pecan halves (optional)

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.