Light and easy, this chicken and asparagus pasta recipe will become a wonderful alternative to your classic pasta recipes!
1 (16 oz.) package, dried
5 tbsp., divided
Chicken breast halves
2, skinless, boneless, cubed
½ cup, low-sodium
1 bunch, slender, trimmed, cut into 1-inch pieces
1 clove, sliced thinly
- Pour water into a large pot, season it with salt, and bring to a boil.
- Add penne and cook it for 8 to 10 minutes or until al dente, then drain and set aside.
- Add 3 tbsp. of olive oil to a large skillet and heat it over a medium-high heat. Add chicken, stirring, and season the mixture with salt, pepper, and garlic powder.
- Cook for 5 minutes or until the chicken is heated through and browned. Place the chicken on a paper towel.
- Add chicken broth to the skillet, stir in asparagus and garlic, and add one more pinch of garlic powder, salt, and pepper.
- Cover and cook for 5 to 10 minutes or until the asparagus becomes tender. Place the chicken in the skillet and warm through.
- Combine the chicken mix and pasta and stir well, leave it for 5 minutes, then drizzle with olive oil, mix well, and sprinkle with cheese.
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