CHICKEN ASPARAGUS PASTA
We enjoy this dish often in the spring when asparagus is fresh on the market. It's a favorite with family and friends and a welcome surprise to those who think they don't like asparagus. -Taralynn Plastina, McHenry, Illinois
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Place asparagus in an ungreased 2-qt. baking dish; drizzle with 2 teaspoons oil and sprinkle with salt and pepper. Bake, uncovered, at 400° for 10-12 minutes or until tender, stirring occasionally. , Meanwhile, cook fettuccine according to package directions. In a large skillet over medium heat, cook chicken and garlic in remaining oil until chicken is no longer pink., Stir in the lemon juice, zest and butter; heat through. Remove from the heat. Drain fettuccine; toss with chicken mixture and asparagus. Sprinkle with cheese.
Nutrition Facts : Calories 497 calories, Fat 21g fat (7g saturated fat), Cholesterol 84mg cholesterol, Sodium 823mg sodium, Carbohydrate 44g carbohydrate (3g sugars, Fiber 3g fiber), Protein 35g protein.
PENNE WITH CHICKEN AND ASPARAGUS
A light but super-tasty pasta dish, with fresh asparagus cooked in broth with sauteed garlic and seasoned chicken.
Provided by LAUREL B
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 35m
Yield 8
Number Of Ingredients 9
Steps:
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 332.1 calories, Carbohydrate 43.3 g, Cholesterol 19.6 mg, Fat 10.9 g, Fiber 3.1 g, Protein 16.7 g, SaturatedFat 2 g, Sodium 68.7 mg, Sugar 3 g
ASPARAGUS, CHICKEN AND PENNE PASTA
This dish is slightly spicy. It has a unique and awesome taste!
Provided by JWEARY15
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pasta
Time 35m
Yield 8
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente. Drain, and transfer to a large bowl.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Saute chicken until firm and lightly browned; remove from pan. Add the remaining tablespoon of olive oil to the skillet. Cook and stir garlic, asparagus, and red pepper flakes in oil until asparagus is tender. Stir in chicken, and cook for 2 minutes to blend the flavors. Season with salt and pepper.
- Toss pasta with chicken and asparagus mixture. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 310.7 calories, Carbohydrate 43.2 g, Cholesterol 29.1 mg, Fat 6.8 g, Fiber 2.8 g, Protein 20.3 g, SaturatedFat 1.8 g, Sodium 112.7 mg, Sugar 2.5 g
CHICKEN AND ASPARAGUS WITH PENNE PASTA
Easy dinner that tastes amazing.
Provided by Sandi Quinly
Categories Main Dish Recipes Pasta Chicken
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Cover a baking sheet with aluminum foil.
- Spread the chicken breast tenderloins on the baking sheet and sprinkle with garlic salt and seasoned salt.
- Bake chicken in the preheated oven until no longer pink in the center and the juices run clear, about 15 minutes. Set aside; when cool enough to handle, cut tenderloins into bite-size pieces.
- Fill a large pot with lightly salted water, bring to a boil, and stir in penne. Cook pasta at a boil, stirring occasionally, until penne are cooked through but still slightly firm, about 11 minutes; drain.
- Transfer penne back to cooking pot and stir in butter and Parmesan cheese until pasta is coated.
- Heat olive oil in a skillet over medium heat; place asparagus into the hot oil and sprinkle with garlic salt. Cook and stir until asparagus are tender, about 7 minutes.
- Transfer penne pasta into a large serving bowl and top with asparagus and chicken tenderloin pieces. Lightly mix asparagus and chicken into the pasta to serve.
Nutrition Facts : Calories 458.3 calories, Carbohydrate 58.2 g, Cholesterol 56.2 mg, Fat 12.9 g, Fiber 4.1 g, Protein 28.8 g, SaturatedFat 4.6 g, Sodium 269.3 mg, Sugar 3.9 g
ASPARAGUS AND PASTA WITH PECANS
Recipe from Southern Living. This is a quick and delicious dish to make. You can add some cooked shrimp or chicken into the skillet while you are sautéing for a more filling meal but it is good just the way it is. If you aren't a fan of pecans, use cashews or walnuts; or leave the nuts out altogether. I usually cut this...
Provided by Crystal ~
Categories Other Main Dishes
Time 45m
Number Of Ingredients 13
Steps:
- 1. Prepare pasta according to package direction; drain.
- 2. Snap off tough ends of asparagus, and slice into 2-inch pieces. Sauté the asparagus in hot oil in a large skillet over medium heat; 2 minutes.
- 3. Stir in red bell pepper and garlic; cook, stirring occasionally, for an additional 2-3 minutes. (Add in the chicken or shrimp, if desired). Stir in chicken broth and bring to a boil.
- 4. Reduce heat, and simmer 2 minutes or until asparagus is crisp-tender. Stir in salt and pepper.
- 5. Toss together pasta, asparagus mixture, basil, 1/2 cup cheese, butter and 1/2 cup pecans. Heat mixture thoroughly for a minute or two.
- 6. Serve on individual plates; and garnish with remaining 1/4 cup cheese and 1/2 cup pecans.
PASTA WITH CHICKEN AND ASPARAGUS
A delightful pasta which I clipped out of the Times about 25 years ago and it is still a great meal--just add salad, wine and dessert. Broccoli can be substituted for the asparagus; other blue veined cheeses for the gorgonzola--though the gorgonzola does melt so beautifully into the sauce.
Provided by Chef Kate
Categories Chicken Breast
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Remove all sinew and cartilege from the chicken breast and cut into strips about 1 and 1/2 inches long and a half inch wide.
- Scrape and trim the asparagus, discarding any tough ends, and cut on the diagonal into one and half lengths.
- Drop the asparagus into rapidly boiling water and cook for just a few moments--they should still be crisp--and drain and reserve, keeping warm.
- Cook the pasta in rapidly boiling salted water until al dente and drain and reserve, keeping warm.
- Heat the butter in a casserole and add the chicken strips, stirring and seasoning with coarse salt and freshly ground pepper, cooking less than a minute, until the chicken just begins to change color.
- Add the asparagus and stir.
- Add the shallots and cook briefly, about 30 seconds.
- Add the cream, hot red pepper (or pepper flakes) and the tarragon and stir.
- Break the gorgonzola cheese into small lumps and add it, cooking just until the cheese melts.
- Add a generous grinding of black pepper and the tarragon and stir.
- Add the drained pasta and toss well.
- Serve with grated parmesan on the side.
Nutrition Facts : Calories 892.8, Fat 44.4, SaturatedFat 25.9, Cholesterol 262.9, Sodium 699.4, Carbohydrate 71.7, Fiber 5.4, Sugar 3.9, Protein 53.1
ASPARAGUS PASTA WITH TOASTED PECANS
I recently had a back log of Southern Living Magazines waiting for me to go through. When I came across this pasta recipe, I just knew it was one I couldn't let get away without trying. I am posting it here so I will always know where to find it! This dish makes a great main course or side dish. I prepared this dish as soon as I had all the ingredients on hand and I have to say, it is as delicious as it sounds! This is a very easy recipe to add your desired amount of chicken or shrimp, if you like. I hope you think it looks as tempting as I did ; )!
Provided by Bev I Am
Categories Penne
Time 25m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Prepare pasta according to package direction; rinse and drain.
- Snap off tough ends of asparagus, and slice into 2-inch pieces.
- Sauté asparagus in hot oil in a large skillet over medium heat; 4 minutes.
- Stir in red bell pepper and garlic; cook, stirring occasionally, for an additional 2 minutes.
- Stir in chicken broth and bring to a boil.
- Reduce heat, and simmer 2 minutes or until asparagus is crisp-tender.
- Stir in salt and pepper.
- Toss together pasta, asparagus mixture, basil, 1/2 cup cheese, butter and 1/2 cup pecans.
- Sprinkle evenly with remaining 1/4 cup cheese and 1/2 cup pecans.
- Garnish if desired.
- Serves 6.
Nutrition Facts : Calories 534.7, Fat 25.7, SaturatedFat 6.5, Cholesterol 21.2, Sodium 628.6, Carbohydrate 66.6, Fiber 11.1, Sugar 2.3, Protein 13.9
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