Asparagus and Chicken Pasta
Asparagus and chicken get a home-style Italian makeover with a basil-wine sauce. Served over pasta with Parmesan cheese, it makes for a satisfying summer meal-in-a-bowl.
- 1 pound pasta, penne or any type you like
- 8 asparagus spears, cut into 2-inch pieces
- 1 tablespoon olive oil
- 4 4-ounce skinless chicken breasts, cut into thin strips
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup white wine
- 1/2 cup parmesan cheese
Adapted from asparagusrecipes.net
1.Cook the pasta in a pot of boiling water according to package directions, 9 to 10 minutes. Drain and set aside.
2.Meanwhile, heat the olive oil in a large skillet over medium. Add chicken and cook until lightly browned, 5 to 7 minutes, stirring. Add asparagus and basil and cook until softened, 3 minutes.
3.Add salt, pepper, and wine; bring to a boil over high heat, reduce, and simmer until liquid is almost gone and chicken is cooked through, 3 to 4 minutes.
4.Add reserved pasta and the parmesan cheese to skillet; toss to coat and serve immediately.