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Asparagus, Chicken and Pecan Pasta

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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."

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Rate this recipe 4.5/5 (2 Votes)

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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