asparagus, chicken, and pecan pasta

Ingredients

• Servings: 6
• 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
• salt to taste
• 1/2 teaspoon pepper
• 3 tablespoons butter
• 1 pound grilled chicken breast strips
• 1 1/2 cups grated parmesan cheese
• 1/2 cup pecan halves (optional)

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 50 mins


• 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.