Chicken and Asparagus with Penne Pasta

Amy Herald

By
@Meave

This stuff is really tasty and so quick and easy! I've had this recipe forever. I have no idea where I got it. I probably jotted it down out of a health food magazine back when pasta was still considered a good choice for healthy eating. I increased the cheese amount because the original recipe kind of skimped on the cheese to make the dish more healthy and of course you could cut back on it if you wanted to, but I'm of the mind that more cheese = more better! The original recipe also called for cooking spray which I've replaced with 2 Tbsp olive oil! Anyway enjoy this one however you'd like!


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Rating:

Comments:

Serves:

4

Prep:

15 Min

Cook:

15 Min

Method:

Stove Top

Ingredients

3 c
uncooked penne pasta
2 c
asparagus, diagonally chopped into 1.5 inch pieces
2 Tbsp
olive oil
12 oz
boneless, skinless chicken breast
4 clove
garlic, minced
2 tsp
cornstarch
2 can(s)
(15 oz.) diced tomatoes, italian style with basil and garlic
4 oz
crumbled feta cheese
1/3 c
fresh, grated parmesan cheese

Directions Step-By-Step

1
Fill a large pot 3/4 c. Full with water and bring to a boil. Add the pasta and cook 12-15 minutes or until tender. Drain pasta thoroughly and set aside.
2
Diagonally slice the asparagus in the same shape and size as the penne pasta. Steam asparagus until crisp-tender, about 4 minutes.
3
Add olive oil to a hot pan. Add garlic. Saute over medium-high heat for 30 seconds. Add chicken. Sautée until chicken is browned but not completely cooked.
4
Add cornstarch to tomatoes and pour into the pan with chicken and garlic. Simmer 10 minutes or so, while pasta finishes cooking.
5
To serve, toss pasta and asparagus. Divide between 4 plates. Spoon chicken & sauce over the pasta and asparagus. Sprinkle each serving with a bit of feta and parmesan cheese. Serve immediately.

About this Recipe

Course/Dish: Chicken, Pasta, Casseroles
Main Ingredient: Chicken
Regional Style: Italian
Dietary Needs: Low Fat
Other Tags: Quick & Easy, Healthy