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Spring Penne Pasta Recipe


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     Spring Penne Pasta

Category   Entrees - Maindishes
Sub Category   None
Servings   2
Preptime   30 mins

4 oz dry penne pasta
3 oz chopped asparagus
2 boneless skinless chicken breasts
1 Tbsp minced shallots
1 Tbsp minced garlic
5 Tbsp cold unsalted butter
2/3 cup dry white wine
1 Tbsp lemon juice
1 Tbsp fresh chives
1 Tbps parsley
1/2 cup halved grape tomatoes
Shaved Parmigiano-Reggiano

Boil penne in a pot of salted water according to package directions. Add asparagus to pasta and boiling water in last 3 minutes of cooking. Drain penne and asparagus.
Grill chicken breasts over medium heat until cooked through, about 4 minutes per side. Let chicken rest, 5 minutes, then slice.
Sauté shallots and garlic in 1 Tbsp butter in a small skillet over medium-high heat until soft, 3 minutes. Stir in wine and cook until reduced by half. Reduce heat to low and add butter, a few cubes at a time, swirling to melt before adding more. Stir in lemon juice, chives and parsley. Season with salt and pepper.
Toss pasta, asparagus and tomatoes with sauce. Serve with chicken and top with Parmigiano-Reggiano.
Serving Suggestions
Garlic-Herb Rolls

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