2 bunches asparagus, trimmed and cut into 1 inch pieces
1 cup chicken broth
1/4 cup chopped fresh basil
salt to taste
1/2 teaspoon pepper
3 tablespoons butter
1 pound grilled chicken breast strips
1 1/2 cups grated Parmesan cheese
1/2 cup pine nuts (optional)
Instructions
1. Bring a large pot of lightly salted water to a boil. Add penne
pasta and cook until al dente, 8 to 10 minutes; drain.
2. 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.
Originally Submitted
5/25/2016
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