Asparagus, Tomato, Chicken and Penne Pasta
by Julie VanWynsberghe
serves: 4
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Asparagus, Tomato, Chicken and Penne Pasta |
| Ingredients: |
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1 16oz |
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Package whole-wheat pasta |
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1 lb |
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chicken breast (bite sized) |
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1/4 tsp |
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salt |
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1/4 tsp |
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pepper |
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2 T |
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olive oil (divided) |
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2 tsp |
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bottled minced garlic |
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1 cup |
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chicken broth |
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12 oz |
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asparagus (cut into 1" pieces) |
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1 cup |
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cherry tomatoes, diced |
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1 tsp |
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red pepper flakes |
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sprinkle |
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cayenne |
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1/2 cup |
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parmesan cheese |
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1 can |
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black olives (optional) |
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1 pkg |
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fresh mushrooms (optional) |
| Directions: |
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Cook pasta according to directions, drain and transfer to large bowl. While pasta cooks, heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Season chicken (I used one 12 oz can of chicken, instead of fresh chicken) with salt and pepper and saute until no longer pink in the middle.
Remove from pan. Add remaining tablespoon of olive oil and saute garlic and mushrooms for a few seconds. Add chicken broth and bring to a boil. Add asparagus (about 2 bunches), tomatoes (I put tomatoes in food processor), black olives and red pepper flakes and cook util asparagus is tender. Stir in chicken and cook for two minutes. Toss pasta with chicken and vegetables and sprinkle with parmesan cheese.
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