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.”
| 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) |
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.