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.
Preparation Time
30 mins
Cooking Time
20 mins
Total Time
50 mins
Calories
686 Calories
Recipe Instructions
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.
Step 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.
Ingredients
3 tablespoons butter
salt to taste
1 tablespoon olive oil
1 teaspoon minced garlic
¼ cup chopped fresh basil
1 ½ cups grated Parmesan cheese
1 cup chicken broth
1 red bell pepper, chopped
1 (16 ounce) package penne pasta
½ teaspoon pepper
2 bunches asparagus, trimmed and cut into 1 inch pieces
