Asparagus, Chicken, and Pecan Pasta recipe

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Ingredients

1 (16 ounce) package penne pasta
1 tablespoon olive oil
1 teaspoon minced garlic
1 red bell pepper, chopped
2 bunches asparagus, trimmed and cut into 1 inch pieces
1 cup chicken broth
¼ cup chopped fresh basil
salt to taste
½ teaspoon pepper
3 tablespoons butter
1 pound grilled chicken breast strips
1 ½ cups grated Parmesan cheese
½ cup pecan halves

Nutrition Info

685.5 calories
carbohydrate: 64 g
cholesterol: 94 mg
fat: 29.2 g
fiber: 7 g
protein: 44.8 g
saturatedFat: 10.9 g
servingSize: -
sodium: 478 mg
sugar: 6.7 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

  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.

Recipe Yield

6 servings

Recipe Note

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.

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