2 skinless, boneless chicken breast halves - cut into cubes
garlic powder to taste
salt and pepper
1/2 cup low-sodium chicken broth
1 bunch slender asparagus spears, trimmed, cut on diagonal into 1-inch pieces
1 clove garlic, thinly sliced
1/4 cup Parmesan cheese
Instructions
Bring a large pot of lightly salted water to boil. Add pasta, and cook
until al dente, about 8 to 10 minutes. Drain, and set aside.
Warm 3 tablespoons olive oil in a large skillet over medium-high
heat. Stir in chicken, and season with salt, pepper, and garlic
powder. Cook until chicken is cooked through and browned, about
5 minutes. Remove chicken to paper towels.
Pour chicken broth into the skillet. Then stir in asparagus, garlic,
and a pinch more garlic powder, salt, and pepper. Cover, and steam
until the asparagus is just tender, about 5 to 10 minutes. Return
chicken to the skillet, and warm through.
Stir chicken mixture into pasta, and mix well. Let sit about 5
minutes. Drizzle with 2 tablespoons olive oil, stir again, then
sprinkle with Parmesan cheese.
Originally Submitted
3/31/2015
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