Chicken & Asparagus Pasta
According to my weekly menu I was suppose to make chicken and mushroom pasta but since we just had a “mushroom pasta” yesterday I decided to do a switcheroo.
(Recipe from allrecipes.com | photos from me!)
Makes 8 servings
Calories/serving = 318
WW pts/serving = 6
1 (16 ounce) package dry penne pasta (I used bow tie pasta)
2 tablespoons olive oil, divided
3/4 pound skinless, boneless chicken breast meat – cut into bite-size pieces
4 cloves garlic, minced
12 ounces asparagus, trimmed and cut into 1 inch pieces
1 teaspoon crushed red pepper flakes
salt and pepper to taste
1/2 cup grated Parmesan cheese
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.
Husband rating: A-
He liked the chicken and asparagus but felt it was kinda bland.
Wifey rating: A-/B+
I agree with hubs. Its a very “light” pasta but maybe some white wine or chicken broth to add some more flavor? *shrugs