Penne with Chicken and Asparagus

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Penne with Chicken and Asparagus

Prep 15 m

Cook 20 m

Ready In 35 m

8 Servings

332 Calories


"A light but super-tasty pasta dish, with fresh asparagus cooked in broth with sauteed garlic and seasoned chicken."

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  1. 1 (16 ounce) package dried penne pasta

  2. 5 tablespoons olive oil, divided

  3. 2 skinless, boneless chicken breast halves - cut into cubes

  4. salt and pepper to taste

  5. garlic powder to taste

  6. 1/2 cup low-sodium chicken broth

  7. 1 bunch slender asparagus spears, trimmed, cut on diagonal into 1-inch pieces

  8. 1 clove garlic, thinly sliced

  9. 1/4 cup Parmesan cheese


  1. Bring a large pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.

  2. Warm 3 tablespoons olive oil in a large skillet over medium-high heat. Stir in chicken, and season with salt, pepper, and garlic powder. Cook until chicken is cooked through and browned, about 5 minutes. Remove chicken to paper towels.

  3. Pour chicken broth into the skillet. Then stir in asparagus, garlic, and a pinch more garlic powder, salt, and pepper. Cover, and steam until the asparagus is just tender, about 5 to 10 minutes. Return chicken to the skillet, and warm through.

  4. Stir chicken mixture into pasta, and mix well. Let sit about 5 minutes. Drizzle with 2 tablespoons olive oil, stir again, then sprinkle with Parmesan cheese.

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