Asparagus, Chicken, and Pecan Pasta

posted by 6 months ago


1 package gluten free penne pasta

1 Tbs olive oil

1 tsp 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

Coarse salt & fresh ground black pepper, to taste

3 Tbs butter

1 pound rotisserie chicken

1 ½ cups grated Parmesan cheese

½ cup pecan halves


Cook pasta 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 and pecan halves to serve.

tags:  asparagus, chicken, and pecan pasta, poultry, pasta
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