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.
Add Penne pasta, cook 8 to 10 minutes.
Drain, and set aside.
Warm 3 tablespoons olive oil in a fry pan over medium-high heat.
Stir in chicken, season with salt, pepper, and garlic powder.
Cook chicken 5 minutes.
Remove chicken to paper towels.
Add 3 tablespoons olive oil.
Cook Bell Pepper and Onion 5 minutes.
Remove to paper towels.
Pour chicken broth into the fry pan.
Stir in asparagus, sliced garlic, garlic powder, salt, and pepper.
Cover, steam asparagus 5 to 10 minutes.
Return chicken and vegetables to fry pan, and warm.
Stir pasta into chicken mixture.
Let sit about 5 minutes
Drizzle with 2 tablespoons olive oil
Stir and top with Parmesan cheese.
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