Asparagus, Chicken, and Pecan Pasta
Labels:
chicken
,
recipe
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Ingredients:
-
1 (16 ounce) package penne pasta
-
1 tablespoon olive oil
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1 teaspoon minced garlic
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1 red bell pepper, chopped
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2 bunches asparagus, trimmed and cut into 1 inch pieces
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1 cup chicken broth
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1/4 cup chopped fresh basil
Directions:
- 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.
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