Penne with Chicken and Asparagus

Penne with Chicken and Asparagus

Recipe by: LAUREL B

A light chicken, veggie, and pasta dish that weighs in under 350 calories. “A light but super-tasty pasta dish with fresh asparagus,” says LAUREL B. “Cooked in broth with sauteed garlic and seasoned chicken.”

35 m 8 servings 332 cals
  • 1 (16 ounce) 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 
  • 1/4 cup Parmesan cheese

Prep 15 m
Cook 20 m
Ready In 35 m
  1. 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.
  2. 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.
  3. 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.
  4. 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.


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