Asparagus, Chicken, and Pecan Pasta recipe
All Recipes Main Dish Recipes Pasta Chicken
Ingredients
- 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 ¼ cup chopped fresh basil salt to taste ½ teaspoon pepper 3 tablespoons butter 1 pound grilled chicken breast strips 1 ½ cups grated Parmesan cheese ½ cup pecan halves
Nutrition Info
- 685.5 caloriescarbohydrate: 64 gcholesterol: 94 mgfat: 29.2 gfiber: 7 gprotein: 44.8 gsaturatedFat: 10.9 gservingSize: -sodium: 478 mgsugar: 6.7 gtransFat: : -unsaturatedFat: : -
Directions Asparagus, Chicken, and Pecan Pasta
Directions
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Bring a large pot of lightly salted water to a boil. Add penne pasta and cook until al dente, 8 to 10 minutes, drain.
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.