Chicken And Asparagus Wpenne Pasta Recipe 445 Food

PENNE WITH CHICKEN AND ASPARAGUS

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.

CHICKEN AND ASPARAGUS WITH PENNE PASTA

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.

PENNE WITH ASPARAGUS AND CHERRY TOMATOES (SPRING)

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta, reserving about 1/2 cup of the pasta water.
• In a large saute pan, heat the oil over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the asparagus, season with the salt and pepper, and cook for 3 minutes until slightly soft. Add the cherry tomatoes and peas. Cook for 2 minutes. Pour the chicken stock into the pan and bring the mixture to a simmer. Cook until the tomatoes start to burst and the stock is reduced by half, about 3 minutes.
• Transfer the asparagus mixture to a large serving bowl. Add the cooked pasta and 1/2 of the Parmesan. Toss well, adding reserved pasta water, if needed, to loosen the pasta. Garnish with the remaining Parmesan and chopped basil.

ASPARAGUS, CHICKEN AND PENNE PASTA

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.

CHICKEN ASPARAGUS PASTA

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.

ASPARAGUS CHICKEN PASTA

Steps:

• Turn oven to 375°F and start a pot of boiling water for pasta.
• Cut chicken into bite size pieces, toss in a bowl with 1 pinch of kosher or sea salt, 1 pinch of black pepper and 1 pinch of red pepper flakes.
• Cut the top 1/4th of the garlic bulb off to expose tops of cloves.
• Brush garlic lightly with olive oil, place on oven-safe pan in the corner.
• Rinse and dry asparagus - hold a stick of asparagus between your fingers towards the end of the stick and give it a light bend - snap the bottom of the asparagus stick off slightly before it starts getting hard - repeat with each stick (or for a time saver - just chop off the bottom 1 and 1/2 inches of each stick).
• Place asparagus in the oven-safe pan with the garlic - lightly coat with olive oil - sprinkle 1 pinch of kosher or sea salt and one pinch of black pepper on asparagus and garlic.
• Cook in oven for 25 minutes or until asparagus is crisp and garlic clove is browned (You may need to remove one before the other is done cooking depending on sizes).
• Cook penne pasta according to instructions on packaging; add table salt to water after water starts to boil - drain when cooked slightly beyond al-dente and rinse quickly with cool tap water.
• Cut mozzarella into pieces less than 1/2 inch by 1/2 inch and place off to the side.
• In a frying pan, heat 3 tablespoons of olive oil and add chicken pieces - stir often to cook each piece and each side evenly until golden brown.
• In a large bowl, empty chicken pieces and remaining olive oil, toss in pasta and mozzarella.
• Cut asparagus into bite size pieces and add to pasta mixture.
• Remove garlic cloves from husk and chop or mash with a knife or fork into small pieces and mix well into pasta mixture.
• Add remaining seasonings and parmesan cheese and give it one last good mix then serve.

CHICKEN & ASPARAGUS PASTA

Steps:

• Cook pasta according to package directions.
• Meanwhile, cut chicken into bite-sized cubes and place in skillet with olive oil.
• Cook until partially done.
• Add asparagus and mushrooms, continue cooking until chicken is done.
• Add chicken broth and cover pan, cook until asparagus is crisp tender.
• Add pasta, red pepper flakes (to taste) and feta cheese.

PASTA WITH CHICKEN AND ASPARAGUS

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.

CHICKEN ASPARAGUS PASTA SALAD

Steps:

• Bring 4 quarts of water to boil in a stockpot.
• Cook pasta according to package directions until al dente.
• Drain pasta and keep warm.
• Wash asparagus and remove and discard tough ends.
• Slice asparagus into one inch pieces.
• Cook asparagus in a large skillet in shallow water and steam for 1-2 minutes until crisp tender.
• Drain well and reserve.
• Chop chicken into one inch pieces.
• Cut grape tomatoes in half.
• Combine Italian dressing ingredients in a large bowl.
• Add cooked pasta and asparagus to the Italian dressing and mix together until everything is evenly coated.
• Add chicken, tomatoes, basil, olives, and cheese and stir to combine.
• Serve pasta salad warm or at room temperature.

ASPARAGUS, CHICKEN AND PENNE PASTA (ALBERTSONS.COM)

Steps:

• 1. 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.
• 2. 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.
• 3. Toss pasta with chicken and asparagus mixture. Sprinkle with Parmesan cheese.

PENNE WITH CHICKEN AND ROASTED ASPARAGUS

Steps:

• Put vinegar into a small saucepan and simmer until reduced to 3 tablespoons.
• Remove from heat and stir in brown sugar and 1/4 teaspoon pepper; set aside.
• (Mixture will be thick like syrup).
• Meanwhile, snap tough ends off the asparagus and discard.
• Cut spears into 1-inch pieces.
• Put asparagus on baking sheet with sprigs of rosemary and toss with olive oil,1/2 teaspoon salt and 1/4 teaspoon pepper.
• Roast in 400°F oven until tender, approximately 10 minutes.
• Melt 1/2 tablespoon butter with 1/2 tablespoon olive oil in medium saute pan over medium-high heat.
• Add chicken and saute until cooked through.
• Cook pasta in a large pot of boiling water until just done.
• Drain pasta and immediately toss with the butter, (cut butter into pieces first) vinegar-sugar mixture, asparagus, chicken, parmesan cheese and remaining 1 teaspoon of salt.
• Serve with additional parmesan cheese.