Made this for dinner tonight it was great, read below to see what I did differently:
INGREDIENTS (Nutrition)
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
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What to Drink?
Sauvignon Blanc
DIRECTIONS
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.
***First of all, I did not look at the directions as I cooked, so I eye balled everything.
I cleaned the asparagus like normal, but did not cut it again. I also added as the asparagus was steaming in the broth mixture some Grape Tomatoes halved, and some baby portabella mushrooms sliced. I added a bit more garlic, and used some extra chicken broth in the pan.
It came out very good, and very tasty! It was nice and light
INGREDIENTS (Nutrition)
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
Add to Recipe Box
My folders:
Add to Shopping List
Customize Recipe
Add a Personal Note
What to Drink?
Sauvignon Blanc
DIRECTIONS
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.
***First of all, I did not look at the directions as I cooked, so I eye balled everything.
I cleaned the asparagus like normal, but did not cut it again. I also added as the asparagus was steaming in the broth mixture some Grape Tomatoes halved, and some baby portabella mushrooms sliced. I added a bit more garlic, and used some extra chicken broth in the pan.
It came out very good, and very tasty! It was nice and light
