Fresh Asparagus Tomato Chicken Penne Recipes

PENNE WITH CHICKEN AND ASPARAGUS

Steps:

• 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.

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 ASPARAGUS AND CHERRY TOMATOES (SPRING)

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta, reserving about 1/2 cup of the pasta water.
• In a large saute pan, heat the oil over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the asparagus, season with the salt and pepper, and cook for 3 minutes until slightly soft. Add the cherry tomatoes and peas. Cook for 2 minutes. Pour the chicken stock into the pan and bring the mixture to a simmer. Cook until the tomatoes start to burst and the stock is reduced by half, about 3 minutes.
• Transfer the asparagus mixture to a large serving bowl. Add the cooked pasta and 1/2 of the Parmesan. Toss well, adding reserved pasta water, if needed, to loosen the pasta. Garnish with the remaining Parmesan and chopped basil.

FRESH ASPARAGUS, TOMATO & CHICKEN PENNE

Steps:

• Cook penne as directed on package, omitting salt.
• Meanwhile, cook and stir chicken, asparagus and onions in large nonstick skillet on medium heat 7 to 8 min. or until chicken is done and asparagus is crisp-tender.
• Drain pasta, reserving 1/2 cup cooking water. Whisk Neufchatel with Italian seasoning and 2 Tbsp. of the reserved cooking water until blended. Add to chicken mixture along with the pasta; cook and stir 3 min. Remove from heat.
• Add tomatoes; mix lightly. If sauce is too thick, gradually stir in enough of the reserved pasta cooking water until sauce is of desired consistency.
• Sprinkle with Parmesan.

LEMON, GARLIC, AND ASPARAGUS WARM CAPRESE PASTA SALAD

Steps:

• Fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 11 minutes; drain.
• Place asparagus into a saucepan, add a little water, and place over medium heat; cover pan and let asparagus steam until bright green and tender, 3 to 4 minutes. Drain.
• Heat olive oil with butter and lemon juice in a large saucepan over medium-low heat until butter melts; cook and stir shallot in hot oil and butter mixture until it just begins to soften, 1 to 2 minutes. Stir garlic into shallot mixture and cook until shallot and garlic are opaque, 3 more minutes. Stir asparagus and chicken into mixture; cook until heated through, about 5 minutes.
• Toss pasta with chicken and vegetables to combine; mix tomato and basil into salad and serve warm.

CHICKEN ASPARAGUS PASTA SALAD

Steps:

• Bring 4 quarts of water to boil in a stockpot.
• Cook pasta according to package directions until al dente.
• Drain pasta and keep warm.
• Wash asparagus and remove and discard tough ends.
• Slice asparagus into one inch pieces.
• Cook asparagus in a large skillet in shallow water and steam for 1-2 minutes until crisp tender.
• Drain well and reserve.
• Chop chicken into one inch pieces.
• Cut grape tomatoes in half.
• Combine Italian dressing ingredients in a large bowl.
• Add cooked pasta and asparagus to the Italian dressing and mix together until everything is evenly coated.
• Add chicken, tomatoes, basil, olives, and cheese and stir to combine.
• Serve pasta salad warm or at room temperature.

CREAMY TOMATO PENNE

Steps:

• Finely chop the onion and garlic. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the onion and garlic and cook for 2 minutes. Then add the mushrooms, season with salt and pepper, and let cook for 5-6 minutes. Pour into a bowl and set aside.
• Dice the chicken into small 1 inch pieces. Season with salt and pepper. Heat 1 tablespoon of olive oil in the same skillet you used to cook the mushrooms. Heat over medium-high heat, and add the chicken. Cook for 2 minutes, until lightly browned, and then flip and let cook for another 2 minutes. Then add the diced tomatoes, (and grape tomatoes if adding them) and cream. Stir, reduce the heat to low, and let slowly simmer while the pasta is cooking.
• Bring a pot of salted water to a boil. Once the water has come to a boil, add the pasta. Cook for 7-8 minutes, until very al dente. You are going to finish cooking the pasta in the sauce so you want to undercook it. Then drain the pasta and set aside.
• Add the drained pasta to the sauce, along with the mushrooms and spinach (I tear the spinach up as I add it in). Let the pasta simmer in the sauce for 2 minutes over medium heat. Serve with a sprinkle of Parmesan.

CHICKEN PENNE WITH ASPARAGUS, SUN-DRIED TOMATOES, AND ARTICHOKE HEARTS

Steps:

• Bring a large pot of lightly salted water to a rolling boil. Cook the penne pasta uncovered in the boiling water, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain, set aside, and keep warm.
• Heat the olive oil in a large skillet over medium-high heat; add the chicken to the skillet and season with salt, pepper, and garlic salt. Cook and stir for about 2 minutes; remove the chicken and set aside. Cook and the garlic and onion in the oil remaining in the skillet until the onion becomes translucent, about 3 minutes. Stir in the asparagus, sun-dried tomatoes, and beef broth; reduce heat to medium-low. Cook until the asparagus is bright green and starting to become tender, about 5 minutes. Return the chicken to the skillet and stir in the artichoke hearts. Cook and stir until hot, about 3 minutes.
• Gently fold the pasta into the chicken and vegetables, cover the skillet, and turn off the heat. Allow the mixture to sit until the pasta has absorbed any excess broth, about 5 minutes. Mix butter into the pasta mixture until butter melts and coats the pasta; sprinkle with Parmesan cheese to serve.

PASTA WITH ASPARAGUS AND CHERRY TOMATOES

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta, reserving about 1/2 cup of the pasta water.
• In a large saute pan, heat the oil over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the asparagus, season with the salt and pepper, and cook for 3 minutes until slightly soft. Add the cherry tomatoes and peas. Cook for 2 minutes. Pour the chicken stock into the pan and bring the mixture to a simmer. Cook until the tomatoes start to burst and the stock is reduced by half, about 3 minutes.
• Add the cooked pasta and 1/2 of the Parmesan to the large saute pan with the vegetables. Toss well, adding reserved pasta water, if needed, to loosen the pasta. Garnish with the remaining Parmesan and chopped basil.

PENNE WITH SUN-DRIED TOMATOES AND ASPARAGUS

Steps:

• Cook Pasta as directed, drain, set aside.
• In large skillet, heat olive oil.
• Add onion, garlic, and rosemary, saute until garlic begins to caramelize and the onions are translucent.
• Add white wine and simmer for about one minute.
• Add the heavy cream, salt, pepper, asparagus and sundried tomatoes.
• Simmer for about 5 minutes or until vegetables are heated.
• Toss cream mixture with pasta and Grated cheese.

PENNE WITH ASPARAGUS AND BASIL

Steps:

• Heat oil in heavy large skillet over medium-high heat. Add garlic and red pepper; sauté until garlic is golden, about 2 minutes. Add asparagus, tomatoes, stock and 1/4 cup sliced basil. Cook until asparagus is crisp-tender, about 8 minutes. Season with salt and pepper. Remove from heat.
• Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain. Transfer to large bowl.
• Pour sauce over pasta. Add cheese, parsley and 1/4 cup chopped basil. Toss to coat. Season with salt and pepper.

FRESH ASPARAGUS, TOMATO & CHICKEN PENNE

Steps:

• COOK and stir chicken, asparagus and onions in large nonstick skillet on medium heat 7 to 8 min. or until chicken is done and asparagus is crisp-tender.
• ADD cooking creme and pasta; cook and stir 3 min.
• STIR in tomatoes; top with Parmesan.
• Prefer a Thinner Consistency?
• Add broth or milk, 1 Tbsp. at a time up to 4 Tbsp., until desired thickness is achieved.
• Variation
• Substitute 1 lb. uncooked deveined peeled medium shrimp for the chicken, cooking the asparagus and onions 5 min. before adding the shrimp, then cooking an additional 2 to 3 min. or until shrimp turn pink. Add cooking creme and pasta, then continue as directed.
• Serving Suggestion
• Serve with a crisp tossed green salad.

FRESH ASPARAGUS, TOMATO & CHICKEN PENNE

Steps:

• Cook penne as directed on package, omitting salt.
• Meanwhile, cook and stir chicken, asparagus and onions in large nonstick skillet on medium heat 7 to 8 min. or until chicken is done and asparagus is crisp-tender.
• Drain pasta, reserving 1/2 cup cooking water. Whisk Neufchatel with Italian seasoning and 2 Tbsp. of the reserved cooking water until blended. Add to chicken mixture along with the pasta; cook and stir 3 min. Remove from heat.
• Add tomatoes; mix lightly. If sauce is too thick, gradually stir in enough of the reserved pasta cooking water until sauce is of desired consistency.
• Sprinkle with Parmesan.