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Asparagus, Chicken, and Pecan Pasta


What You Need

1 (16 ounce) package penne pasta

1 tablespoon olive oil

1 teaspoon minced garlic

1 red bell pepper, chopped

2 bunches asparagus, trimmed and cut into 1 inch pieces

1 cup chicken broth

1/4 cup chopped fresh basil

salt to taste

1/2 teaspoon pepper

3 tablespoons butter

1 pound grilled chicken breast strips

1 1/2 cups grated Parmesan cheese

1/2 cup pecan halves (optional)


1) Bring a large pot of lightly salted water to a boil. Add penne pasta and cook until al dente, 8 to 10 minutes; drain.

2) Heat the olive oil in a Dutch oven or large pot over medium heat. Stir in the garlic, red pepper, and asparagus; cook and stir 5 minutes until the garlic softens and mellows. Pour in the chicken broth, and bring to a boil over medium-high heat. Simmer until the vegetables have softened, then add the basil, salt, pepper, butter, and chicken. Cook and stir a few minutes until the chicken is hot. Stir in the cooked pasta, then fold in the Parmesan cheese and pecan halves to serve.

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