Sunday, November 7, 2010

Chicken Penne with Asparagus

8 oz of penne pasta (I didn't have any so I used macaroni noodles)
2 T olive oil, divided
2 skinless, boneless, chicken breast halves, cut into cubes (or chicken tenders) (2-3 c)
2 cloves garlic, minced
salt and pepper to taste
½ c chicken broth
1 bunch of asparagus
¼ c parmesan cheese
Bring a large pot of water to boil. Add pasta, and cook until al dente. Drain and set aside.
Warm 1 tablespoons olive oil in a large skillet over medium-high heat. Stir in chicken and season with salt and pepper. Cook until chicken is cooked through and brown. Remove chicken.
Pour chicken broth into the skillet. Then stir in asparagus, garlic and pepper. Cover and steam until the asparagus is just tender. Return chicken to the skillet and warm through.
Stir chicken mixture into pasta and mix well. Drizzle with 1-2 T olive oil, stir, and sprinkle with Parmesan cheese.

I got this recipe from my friend Janeen. It's more of a summery meal, but we really like it. It's very mild and good. The recipe really calls for 16 oz of pasta. But we personally like more meat and veggies, so I halved the noodles.

1 comment:

Annie said...

Instead of adding more olive oil at the end, I added about 1 1/2 Tbs butter, and I put more like 1/2 c. Parmesan cheese in.