Spring Penne Pasta

By cweeks

with white wine-butter sauce

Ingredients

• 4 oz penne pasta
• 3 oz chopped asparagus
• 2 boneless skinless chicken breasts
• 1 tbsp each shallot and garlic
• 5 tbsp cold butter, cubed
• 2/3 cup dry white wine
• 1 tbsp fresh lemon juice
• 1 tsbp chopped chives & parsley
• 1/2 c Sundried tomatoes or grape tomatoes
• 1/2 cup quartered marinated artichoke hearts
• 1/4 cup halved kalamata olives
• 1 tsp chicken stock base
• shaved parmigiano

Preparation

Step 1

For the pasta, boil penne in a pot of salted water. Add asparagus to pasta and water in the last 3 minutes of cooking. Drain

Grill chicken over medium heat until cooked through. Let chicken rest 5 minutes and slice.

For the sauce, saute shallots and garlic in 1 tbsp butter in a small skillet over medium-high heat until sodt.
Stir in wine and cook until reduced by half. Reduce heat to low and add butter, a few cubes at a time, swirling to melt before adding more. Stir in lemon juice, chives, soup base and parsley. Season with salt & pepper.

Toss pasta, asparagus, tomatoes, artichokes, and olives with sauce to coat. Serve pasta with chicken, garnish with parmesan.