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Asparagus, Tomato, Chicken and Penne Pasta by Julie VanWynsberghe serves: 4	(1 rating) Rating Details Rate this recipe Printable View Print Index Cards

Asparagus, Tomato, Chicken and Penne Pasta

Ingredients:

1 16oz

Package whole-wheat pasta

1 lb

chicken breast (bite sized)

1/4 tsp

salt

1/4 tsp

pepper

2 T

olive oil (divided)

2 tsp

bottled minced garlic

1 cup

chicken broth

12 oz

asparagus (cut into 1" pieces)

1 cup

cherry tomatoes, diced

1 tsp

red pepper flakes

sprinkle

cayenne

1/2 cup

parmesan cheese

1 can

black olives (optional)

1 pkg

fresh mushrooms (optional)

Directions:

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.

Categories:

Low Calorie
Low Carb
Low Fat
Pasta/Rice/Potatoes
Poultry