Chicken And Asparagus Pasta
by Robin Broadfoot • featured in 7 Pasta Recipes For All Pasta Lovers
Ingredients
for 6 servings
-
1 lb penne pasta (455 g) -
¼ cup olive oil, plus 2 tablespoons (60 mL) - 4 cloves garlic cloves, diced
-
1 lb chicken breast, cubed (455 g) - salt, to taste
- pepper, to taste
-
½ cup chicken broth (120 mL) -
1 lb aspargus (455 g) -
1 cup grated parmesan cheese (110 g) -
2 cups cherry tomatoes, or grape tomatoes (400 g)
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Preparation
- In a pot, cook pasta according to package instructions, drain, then set aside.
- In the same pot, heat 2 tablespoons olive oil and sauté 2 garlic cloves.
- Add chicken breasts, season with salt and pepper, and fully cook. Remove cooked chicken from pot and set aside.
- In the same pot, pour the chicken broth, then add asparagus, salt, pepper, and the remaining garlic and stir. Cover and reduce heat to a simmer for 5 minutes.
- Add cooked chicken, penne, remaining olive oil, parmesan, and tomatoes, and stir until fully incorporated and the cheese has melted.
- Serve while hot.
- Enjoy!
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Tips
1 of
8
-
Irene Perez
It turned out well. For the pasta, I always add plenty of salt and butter for flavor. For the chicken i also added a little paprika. I did half the amount of parmesan and added half a cup of mozzerella and a quarter cup of monterrey jack. I cut the tomatos in half but even then I personally don't like larger tomato pieces, maybe dicing some romas instead.
2018-07-17T00:53:34Z Helpful (7) -
Rikki Madden
Super good. I use mushroom instead of tomato.
2018-06-19T16:27:41Z Helpful (6) -
Jamilly Suell
Add a little cayenne for a hint of spice but it turned out perfectly.
2018-07-27T00:50:10Z Helpful (4) -
Breezy Castillo
Added rosemary to chicken while cooking it
2018-07-02T01:53:45Z Helpful (4)
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