CHICKEN ASPARAGUS PENNE PASTA RECIPES

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CHICKEN AND ASPARAGUS WITH PENNE PASTA | JUST A PINCH RECIPES



Chicken and Asparagus with Penne Pasta | Just A Pinch Recipes image

This stuff is really tasty and so quick and easy! I've had this recipe forever. I have no idea where I got it. I probably jotted it down out of a health food magazine back when pasta was still considered a good choice for healthy eating. I increased the cheese amount because the original recipe kind of skimped on the cheese to make the dish more healthy and of course you could cut back on it if you wanted to, but I'm of the mind that more cheese = more better! The original recipe also called for cooking spray which I've replaced with 2 Tbsp olive oil! Anyway enjoy this one however you'd like!

Provided by Amy H. @Meave

Categories     Chicken

Prep Time 15 minutes

Cook Time 15 minutes

Yield 4

Number Of Ingredients 9

3 cup(s) uncooked penne pasta
2 cup(s) asparagus, diagonally chopped into 1.5 inch pieces
2 tablespoon(s) olive oil
12 ounce(s) boneless, skinless chicken breast
4 clove(s) garlic, minced
2 teaspoon(s) cornstarch
2 can(s) (15 oz.) diced tomatoes, italian style with basil and garlic
4 ounce(s) crumbled feta cheese
1/3 cup(s) fresh, grated parmesan cheese

Steps:

  • Fill a large pot 3/4 c. Full with water and bring to a boil. Add the pasta and cook 12-15 minutes or until tender. Drain pasta thoroughly and set aside.
  • Diagonally slice the asparagus in the same shape and size as the penne pasta. Steam asparagus until crisp-tender, about 4 minutes.
  • Add olive oil to a hot pan. Add garlic. Saute over medium-high heat for 30 seconds. Add chicken. Sautée until chicken is browned but not completely cooked.
  • Add cornstarch to tomatoes and pour into the pan with chicken and garlic. Simmer 10 minutes or so, while pasta finishes cooking.
  • To serve, toss pasta and asparagus. Divide between 4 plates. Spoon chicken & sauce over the pasta and asparagus. Sprinkle each serving with a bit of feta and parmesan cheese. Serve immediately.

ASPARAGUS CHICKEN PASTA RECIPE - FOOD.COM



Asparagus Chicken Pasta Recipe - Food.com image

The asparagus is oven-baked - I served this to two people who do not normally care for asparagus and they loved it. Oven baking brings out a whole different level of flavor and texture. Thin, fresh asparagus works the best for this recipe! I always cut out any tough, white or red pieces on my chicken breasts. If breast tenders are cheaper, they will work perfectly instead of whole breasts. Beginner cooks - you can cook each thing separately ending with the chicken to relieve stress from multiple things at once

Total Time 40 minutes

Prep Time 25 minutes

Cook Time 15 minutes

Yield 2 serving(s)

Number Of Ingredients 11

1/2 lb asparagus
1 whole bulb of garlic
4 tablespoons olive oil
8 ounces chicken breasts
8 ounces penne pasta
4 ounces fresh mozzarella cheese
4 teaspoons of grated parmesan cheese
4 pinches sea salt
1/2 teaspoon of regular table salt
4 pinches black pepper
2 pinches red pepper flakes

Steps:

  • Turn oven to 375°F and start a pot of boiling water for pasta.
  • Cut chicken into bite size pieces, toss in a bowl with 1 pinch of kosher or sea salt, 1 pinch of black pepper and 1 pinch of red pepper flakes.
  • Cut the top 1/4th of the garlic bulb off to expose tops of cloves.
  • Brush garlic lightly with olive oil, place on oven-safe pan in the corner.
  • Rinse and dry asparagus - hold a stick of asparagus between your fingers towards the end of the stick and give it a light bend - snap the bottom of the asparagus stick off slightly before it starts getting hard - repeat with each stick (or for a time saver - just chop off the bottom 1 and 1/2 inches of each stick).
  • Place asparagus in the oven-safe pan with the garlic - lightly coat with olive oil - sprinkle 1 pinch of kosher or sea salt and one pinch of black pepper on asparagus and garlic.
  • Cook in oven for 25 minutes or until asparagus is crisp and garlic clove is browned (You may need to remove one before the other is done cooking depending on sizes).
  • Cook penne pasta according to instructions on packaging; add table salt to water after water starts to boil - drain when cooked slightly beyond al-dente and rinse quickly with cool tap water.
  • Cut mozzarella into pieces less than 1/2 inch by 1/2 inch and place off to the side.
  • In a frying pan, heat 3 tablespoons of olive oil and add chicken pieces - stir often to cook each piece and each side evenly until golden brown.
  • In a large bowl, empty chicken pieces and remaining olive oil, toss in pasta and mozzarella.
  • Cut asparagus into bite size pieces and add to pasta mixture.
  • Remove garlic cloves from husk and chop or mash with a knife or fork into small pieces and mix well into pasta mixture.
  • Add remaining seasonings and parmesan cheese and give it one last good mix then serve.

Nutrition Facts : Calories 1074.5, FatContent 53.9, SaturatedFatContent 15.2, CholesterolContent 120.3, SodiumContent 2244.7, CarbohydrateContent 101.7, FiberContent 15.3, SugarContent 2.3, ProteinContent 49.8

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