Chicken, Asparagus and Penne Pasta



16 Ounces dry Penne Pasta

8 Tbs Olive oil, divided

2 Chicken breast, skinless, boneless
Cut into cubes

Salt and pepper (optional)

Garlic powder (optional)

1/2 Cup low-sodium chicken broth

1 Pound fresh asparagus, trimmed.
Cut into 1" pieces

1/2 Cup diced Red Bell pepper

1/4 Cup diced Red Onion

1 Clove garlic, thinly sliced

1/4 Cup Parmesan cheese


Bring a large pot of water to boil, then add Penne pasta, cook for 8 to 10 minutes and drain, and set aside.

Warm 3 tablespoons olive oil in a fry pan over medium-high heat, then stir in chicken, and season with salt, pepper, and garlic powder.

Cook chicken for 5 minutes, then remove chicken from the pan and put it onto paper towels to allow oil to drain off.

Add 3 tablespoons olive oil to the pan and cook Bell Pepper and Onion for 5 minutes, then remove to paper towels.

Pour chicken broth into the pan, then stir in asparagus, sliced garlic, garlic powder, salt, and pepper.

Cover, and steam asparagus for 5 to 10 minutes, then return chicken and vegetables to fry pan, and warm.

Stir pasta into chicken mixture and let sit for about 5 minutes, then drizzle with 2 tablespoons olive oil, stir, and top with Parmesan cheese. Enjoy!

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