Chicken and Asparagus with Penne Pasta

Chicken and Asparagus with Penne Pasta
  • PREP TIME
    15 mins
  • COOK TIME
    35 mins
  • TOTAL TIME
    50 mins
  • SERVING
    6 People
  • VIEWS
    213

A symphony of flavors and textures! Tender chicken and vibrant asparagus tossed with perfectly al dente penne pasta, creating an elegant yet simple dish that's ready in under an hour.

Ingridients

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Nutrition

  • Carbohydrate
    58 g
  • Cholesterol
    56 mg
  • Fiber
    4 g
  • Protein
    29 g
  • Saturated Fat
    5 g
  • Sodium
    269 mg
  • Sugar
    4 g
  • Fat
    13 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View Preheat oven to 375 degrees F (190 degrees C). (5 minutes)

Image Step 02
02 Step

Recipe View Cover a baking sheet with aluminum foil.

Image Step 03
03 Step

Recipe View Spread the chicken breast tenderloins on the baking sheet and sprinkle with garlic salt and seasoned salt.

Image Step 04
04 Step

Recipe View 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. (20 minutes)

Image Step 05
05 Step

Recipe View 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. (15 minutes)

Image Step 06
06 Step

Recipe View Transfer penne back to cooking pot and stir in butter and Parmesan cheese until pasta is coated.

Image Step 07
07 Step

Recipe View 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. (10 minutes)

Image Step 08
08 Step

Recipe View 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.

For an extra layer of flavor, marinate the chicken in a lemon-herb vinaigrette for at least 30 minutes before baking.
If you don't have penne pasta, other short pasta shapes like farfalle or rotini work well.
To prevent the asparagus from becoming overcooked, blanch it in boiling water for 2 minutes before adding it to the skillet.
Add a sprinkle of red pepper flakes for a touch of heat.
Freshly grated Parmesan cheese is highly recommended for the best flavor.

Jean Huels

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.1/ 5 ( 70 Ratings)
Total Reviews: (5)
  • Destini Dickistoltenberg

    The asparagus was perfectly cooked and the chicken was so tender. Will definitely make this again.

  • Daryl Nikolaus

    This recipe is a lifesaver on busy weeknights! My family loves it.

  • Casper Little

    I substituted the butter with olive oil and it tasted great as a healthier option!

  • Antwon Kshlerin

    I added some sun-dried tomatoes for extra flavor and it was delicious!

  • Barney Deckow

    Easy to follow and the results were fantastic. A new favorite in our house!

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