Asparagus, Chicken, and Pecan Pasta

By gino20fan

"Penne pasta tossed with asparagus, red peppers, pecans, and Parmesan cheese in a delicious sauce that is creamy without being over-powering.

Ingredients

• 1 (16 ounce) package penne pasta
• 1 tablespoon olive oil
• 1 teaspoon minced garlic
• 1 red bell pepper, chopped
• 2 bunches asparagus, trimmed
• and cut into 1 inch pieces
• 1 cup chicken broth
• 1/4 cup chopped fresh basil
• salt to taste
• 1/2 teaspoon pepper
• 3 tablespoons butter
• 1 pound grilled chicken breast
• strips
• 1 1/2 cups grated Parmesan
• cheese
• 1/2 cup pecan halves (optional)

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.