If you are tired of tomato based pasta, try this one. Asparagus and chicken are tossed with penne pasta.
Preparation Time
15 mins
Cooking Time
20 mins
Total Time
35 mins
Calories
311 Calories
Recipe Instructions
Step 1
Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente. Drain, and transfer to a large bowl.
Step 2
Heat 1 tablespoon olive oil in a large skillet over medium heat. Saute chicken until firm and lightly browned; remove from pan. Add the remaining tablespoon of olive oil to the skillet. Cook and stir garlic, asparagus, and red pepper flakes in oil until asparagus is tender. Stir in chicken, and cook for 2 minutes to blend the flavors. Season with salt and pepper.
Step 3
Toss pasta with chicken and asparagus mixture. Sprinkle with Parmesan cheese.
Ingredients
½ cup grated Parmesan cheese
salt and pepper to taste
4 cloves garlic, minced
1 teaspoon crushed red pepper flakes
2 tablespoons olive oil, divided
1 (16 ounce) package dry penne pasta
¾ pound skinless, boneless chicken breast meat - cut into bite-size pieces
12 ounces asparagus, trimmed and cut into 1 inch pieces
