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Recipe Details
Asparagus, Chicken, and Pecan Pasta
Recipe by Julie Ledford
Prep Time:
30 Minutes
Cook Time:
20 Minutes
Total Time:
50 Minutes
Print Recipe
Penne pasta tossed with asparagus, red peppers, pecans, and Parmesan cheese in a delicious sauce that is creamy without being over-powering. This has been a tremendous hit every time I've made it.
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
1/4 cup chopped fresh basil
1 pinch salt to taste
1/2 teaspoon pepper
3 tablespoons butter
1 pound grilled chicken breast strips
1.5 cups grated Parmesan cheese
1/2 cup pecan halves
Directions:
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.
Recipe Content ALL RIGHTS RESERVED Copyright 2013 Allrecipes.com, Inc.
Legal Notice
Nutritional Guide
Number of Servings:
6
Calories per Serving:
688
% Daily Value*
Total Fat
29.3 g
45%
Cholesterol
95 mg
32%
Sodium
732 mg
31%
Total Carbs
64.2 g
21%
Dietary Fiber
7 g
28%
Sugars
6.9 g
Protein
45 g
*Percent Daily Values are based on a 2,000 calorie diet.
Nutritional data from AllRecipes.com
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