Chicken & Asparagus Penne
A quick and nutritious dish that combines chicken, asparagus, and penne pasta for a delightful and satisfying meal in just 30 minutes.
Ingredients
Main Ingredients
- 8 oz penne pasta whole grain for a healthier option
- 2 cups fresh asparagus trimmed and cut into 2-inch pieces
- 2 cups cooked chicken diced (rotisserie chicken works well)
- 1 cup cherry tomatoes halved
- 3 cloves garlic minced
- 1/2 cup low-sodium chicken broth
- 1/4 cup heavy cream substitutable with Greek yogurt for a lighter version
- 1/4 cup grated Parmesan cheese plus extra for serving
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon juice adds a zesty finish
- to taste salt and pepper
- optional Fresh basil or parsley for garnish
Instructions
Cooking the Pasta
- Boil a large pot of salted water and cook the penne pasta according to package instructions, typically about 11-13 minutes, until al dente. Save 1/2 cup of the pasta water before draining.
Sautéing the Asparagus
- In a large skillet, heat the olive oil over medium heat. Add the asparagus and cook for about 3-4 minutes, or until bright green and tender-crisp.
Adding Garlic & Chicken
- Toss in the minced garlic and diced chicken, cooking for another 2-3 minutes until the garlic is fragrant.
Combining Pasta and Sauce
- Pour in the chicken broth, heavy cream, and halved cherry tomatoes. Stir well and let it simmer for about 5 minutes, adding reserved pasta water until you reach your preferred consistency.
Mixing Everything
- Add the drained penne to the skillet, followed by the grated Parmesan cheese, lemon juice, salt, and pepper. Toss everything together and let it cook for an additional 2 minutes.
Serving
- Serve the Chicken & Asparagus Penne, sprinkling with extra Parmesan and fresh herbs, if desired.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop with chicken broth to prevent drying out. Can be frozen for up to 1 month.