Chicken, Asparagus and Penne Pasta


16 Ounces dry Penne Pasta

8 Tbs Olive oil, divided

2 Chicken breast, skinless, boneless
Cut into cubes

Salt and pepper (optional)

Garlic powder (optional)

1/2 Cup low-sodium chicken broth

1 Pound fresh asparagus, trimmed.
Cut into 1-inch pieces

1/2 Cup diced Bell pepper

1/4 Cup diced Onion

1 Clove garlic, thinly sliced

1/4 Cup Parmesan cheese

Bring a large pot of water to boil, then add Penne pasta, and cook 8 to 10 minutes.

Drain, and set aside.

Warm 3 tablespoons olive oil in a fry pan over medium-high heat, then stir in chicken, and season with salt, pepper, and garlic powder.

Cook chicken 5 minutes, then remove chicken to paper towels.

Add 3 tablespoons olive oil, then cook Bell Pepper and Onion for 5 minutes, and then remove them to paper towels.

Pour chicken broth into the fry pan, and add asparagus, sliced garlic, garlic powder, salt, and pepper.

Cover, steam asparagus 5 to 10 minutes, then return chicken and vegetables to fry pan, and warm.

Stir pasta into chicken mixture, and then let sit about 5 minutes

Drizzle with 2 tablespoons olive oil over all, and stir then top with Parmesan cheese. Enjoy!
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