Asparagus, Chicken, and Pecan Pasta

posted by 7 months ago


16 oz gluten free penne pasta

1 Tbs olive oil

1 Tbs garlic, minced

1 red bell pepper, chopped

2 bunches asparagus, trimmed and cut into 1 inch pieces

14 oz chicken broth

¼ cup chopped fresh basil

Salt & pepper to taste

3 Tbs butter

1 pound grilled chicken breast strips

1 ½ cups grated Parmesan cheese

½ cup pecan halves (optional)

Red pepper flakes (optional)


Bring a large pot of lightly salted water to a boil. Add penne pasta and cook according to package directions until al dente; 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, red pepper flakes and pecan halves to serve. (Serves: 6)

tags:  asparagus, chicken, and pecan pasta, poultry
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