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.