asparagus, chicken, and pecan pasta

asparagus, chicken, and pecan pasta
  • 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)



  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.
  2. 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.

04/04/2017
asparagus, chicken, and pecan pasta, Pasta recipe PT10M PT2H 6 435 calories
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