Chicken And Asparagus Penne Recipes

CHICKEN AND ASPARAGUS PASTA RECIPE BY TASTY

Steps:

• 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!

CHICKEN AND ASPARAGUS WITH PENNE PASTA

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cover a baking sheet with aluminum foil.
• Spread the chicken breast tenderloins on the baking sheet and sprinkle with garlic salt and seasoned salt.
• Bake chicken in the preheated oven until no longer pink in the center and the juices run clear, about 15 minutes. Set aside; when cool enough to handle, cut tenderloins into bite-size pieces.
• Fill a large pot with lightly salted water, bring to a boil, and stir in penne. Cook pasta at a boil, stirring occasionally, until penne are cooked through but still slightly firm, about 11 minutes; drain.
• Transfer penne back to cooking pot and stir in butter and Parmesan cheese until pasta is coated.
• Heat olive oil in a skillet over medium heat; place asparagus into the hot oil and sprinkle with garlic salt. Cook and stir until asparagus are tender, about 7 minutes.
• Transfer penne pasta into a large serving bowl and top with asparagus and chicken tenderloin pieces. Lightly mix asparagus and chicken into the pasta to serve.

CREAMY CHICKEN AND ASPARAGUS PASTA

Steps:

• Cook pasta according to package instructions. During the last 5 minutes of cooking, add the asparagus to the water. Drain pasta and asparagus.
• Heat olive oil in a skillet over medium-high heat. Add chicken and cook for 2 minutes, browning it on all sides.
• Reduce heat to medium. Add the garlic, onion powder, basil, oregano and red pepper flakes to the skillet. Cook for 2 minutes.
• Add chicken broth, half & half, cream cheese, and half of the parmesan cheese. Stir until well combined. Cook until cream cheese is melted and chicken is cooked through.
• Add cooked pasta and asparagus toss to combine.
• Add remaining parmesan cheese and salt and pepper, to taste.
• Taste and adjust seasonings, if needed. You could also add a splash of milk or chicken broth to thin the sauce, if needed.

ASPARAGUS, CHICKEN AND PENNE PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente. Drain, and transfer to a large bowl.
• Heat 1 tablespoon olive oil in a large skillet over medium heat. Saute chicken until firm and lightly browned; remove from pan. Add the remaining tablespoon of olive oil to the skillet. Cook and stir garlic, asparagus, and red pepper flakes in oil until asparagus is tender. Stir in chicken, and cook for 2 minutes to blend the flavors. Season with salt and pepper.
• Toss pasta with chicken and asparagus mixture. Sprinkle with Parmesan cheese.

PENNE WITH CHICKEN AND ROASTED ASPARAGUS

Steps:

• Put vinegar into a small saucepan and simmer until reduced to 3 tablespoons.
• Remove from heat and stir in brown sugar and 1/4 teaspoon pepper; set aside.
• (Mixture will be thick like syrup).
• Meanwhile, snap tough ends off the asparagus and discard.
• Cut spears into 1-inch pieces.
• Put asparagus on baking sheet with sprigs of rosemary and toss with olive oil,1/2 teaspoon salt and 1/4 teaspoon pepper.
• Roast in 400°F oven until tender, approximately 10 minutes.
• Melt 1/2 tablespoon butter with 1/2 tablespoon olive oil in medium saute pan over medium-high heat.
• Add chicken and saute until cooked through.
• Cook pasta in a large pot of boiling water until just done.
• Drain pasta and immediately toss with the butter, (cut butter into pieces first) vinegar-sugar mixture, asparagus, chicken, parmesan cheese and remaining 1 teaspoon of salt.
• Serve with additional parmesan cheese.