Asparagus, Chicken and Pecan Pasta
By H3Ms
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
- 3/8 (16 ounce) package penne pasta
- 1 teaspoon olive oil
- 1/4 teaspoon minced garlic
- 3/8 red bell pepper, chopped
- 5/8 bunch asparagus, trimmed and cut into 1 inch pieces
- 1/3 cup chicken broth
- 1 tablespoon and 1 teaspoon chopped fresh basil
- salt to taste
- 1/8 teaspoon pepper
- 1 tablespoon butter
- 5 ounces grilled chicken breast strips 1/2 cup grated Parmesan cheese
- 2 tablespoons and 2 teaspoons pecan halves (optional)
Details
Servings 2
Preparation time 30mins
Cooking time 50mins
Adapted from allrecipes.com
Preparation
Step 1
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.
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