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5 from 1 vote

Penne with Chicken and Asparagus

A light but super-tasty pasta dish, with fresh asparagus cooked in broth with sauteed garlic and seasoned chicken.

Prep Time15 mins
Active Time20 mins
Course: Main Course
Yield: 8 people
Calories: 332
Author: snackdiet
Cost: $5

Materials

  • 1 package  dried penne pasta
  • 5 tablespoons olive oil, divided
  • 2 skinless, boneless chicken breast halves - cut into cubes
  • salt and pepper to taste
  • garlic powder to taste
  • 1/2 cup low-sodium chicken broth
  • 1 bunch slender asparagus spears, trimmed, cut on diagonal into 1-inch pieces
  • 1 clove garlic, thinly sliced
  • ¼ cup Parmesan cheese

Instructions

  • Bring a large pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.
  • Warm 3 tablespoons olive oil in a large skillet over medium-high heat. Stir in chicken, and season with salt, pepper, and garlic powder. Cook until chicken is cooked through and browned, about 5 minutes. Remove chicken to paper towels.
  • Pour chicken broth into the skillet. Then stir in asparagus, garlic, and a pinch more garlic powder, salt, and pepper. Cover, and steam until the asparagus is just tender, about 5 to 10 minutes. Return chicken to the skillet, and warm through.
  • Stir chicken mixture into pasta, and mix well. Let sit about 5 minutes. Drizzle with 2 tablespoons olive oil, stir again, then sprinkle with Parmesan cheese.

Notes

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition

Serving: 1g | Calories: 332kcal | Carbohydrates: 43.3g | Protein: 16.7g | Fat: 10.9g | Saturated Fat: 2g | Cholesterol: 20mg | Sodium: 69mg | Potassium: 301mg | Fiber: 3.1g | Sugar: 3g | Vitamin A: 22300IU | Vitamin C: 3.3mg | Calcium: 570mg | Iron: 0.5mg