Asparagus Chicken And Pecan Pasta Recipes

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ASPARAGUS, CHICKEN AND PENNE PASTA



Asparagus, Chicken and Penne Pasta image

This dish is slightly spicy. It has a unique and awesome taste!

Provided by JWEARY15

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pasta

Time 35m

Yield 8

Number Of Ingredients 8

1 (16 ounce) package dry penne pasta
2 tablespoons olive oil, divided
¾ 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
½ cup grated Parmesan cheese

Steps:

  • 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.

Nutrition Facts : Calories 310.7 calories, Carbohydrate 43.2 g, Cholesterol 29.1 mg, Fat 6.8 g, Fiber 2.8 g, Protein 20.3 g, SaturatedFat 1.8 g, Sodium 112.7 mg, Sugar 2.5 g

PASTA WITH ASPARAGUS



Pasta with Asparagus image

Many terrific recipes change hands at my ladies' bridge group's monthly get-togethers. That's where I discovered this zippy, tempting dish. The garlic, asparagus, Parmesan cheese and red pepper flakes create an irresistible taste combination. -Jean Fisher, Redlands, California

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 10

5 garlic cloves, minced
1/4 to 1/2 teaspoon crushed red pepper flakes
2 to 3 dashes hot pepper sauce
1/4 cup olive oil
1 tablespoon butter
1 pound fresh asparagus, cut into 1-1/2-inch pieces
Salt to taste
1/4 teaspoon pepper
1/4 cup shredded Parmesan cheese
1/2 pound mostaccioli or elbow macaroni, cooked and drained

Steps:

  • In a large cast-iron or other heavy skillet, cook the garlic, red pepper flakes and hot pepper sauce in oil and butter for 1 minute. Add the asparagus, salt and pepper; saute until asparagus is crisp-tender, 8-10 minutes. Stir in cheese. Pour over hot pasta and toss to coat. Serve immediately.

Nutrition Facts : Calories 259 calories, Fat 13g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 83mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 2g fiber), Protein 7g protein.

PASTA WITH CHICKEN AND ASPARAGUS



Pasta With Chicken and Asparagus image

A delightful pasta which I clipped out of the Times about 25 years ago and it is still a great meal--just add salad, wine and dessert. Broccoli can be substituted for the asparagus; other blue veined cheeses for the gorgonzola--though the gorgonzola does melt so beautifully into the sauce.

Provided by Chef Kate

Categories     Chicken Breast

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 lb boneless skinless chicken breast
1 lb asparagus spear, fresh
2 tablespoons unsalted butter
3/4 lb fettuccine (or linguini)
coarse salt
fresh ground pepper
3 tablespoons shallots, finely chopped
1 cup heavy cream
1 small chili pepper (or 1 teaspoon dried hot pepper flakes(or to taste)
1/8 teaspoon nutmeg, freshly grated
1/4 lb gorgonzola
2 tablespoons fresh tarragon, chopped (or 1/2 teaspoon dried)
1/2 cup parmigiano-reggiano cheese, freshly grated

Steps:

  • Remove all sinew and cartilege from the chicken breast and cut into strips about 1 and 1/2 inches long and a half inch wide.
  • Scrape and trim the asparagus, discarding any tough ends, and cut on the diagonal into one and half lengths.
  • Drop the asparagus into rapidly boiling water and cook for just a few moments--they should still be crisp--and drain and reserve, keeping warm.
  • Cook the pasta in rapidly boiling salted water until al dente and drain and reserve, keeping warm.
  • Heat the butter in a casserole and add the chicken strips, stirring and seasoning with coarse salt and freshly ground pepper, cooking less than a minute, until the chicken just begins to change color.
  • Add the asparagus and stir.
  • Add the shallots and cook briefly, about 30 seconds.
  • Add the cream, hot red pepper (or pepper flakes) and the tarragon and stir.
  • Break the gorgonzola cheese into small lumps and add it, cooking just until the cheese melts.
  • Add a generous grinding of black pepper and the tarragon and stir.
  • Add the drained pasta and toss well.
  • Serve with grated parmesan on the side.

Nutrition Facts : Calories 892.8, Fat 44.4, SaturatedFat 25.9, Cholesterol 262.9, Sodium 699.4, Carbohydrate 71.7, Fiber 5.4, Sugar 3.9, Protein 53.1

ASPARAGUS, CHICKEN, AND PECAN PASTA



Asparagus, Chicken, and Pecan Pasta image

Penne pasta tossed with asparagus, red peppers, pecans, and Parmesan cheese in a delicious sauce that is creamy without being over-powering. This has been a tremendous hit every time I've made it.

Provided by Julie Ledford

Categories     Chicken Pasta

Time 50m

Yield 6

Number Of Ingredients 13

1 (16 ounce) package penne pasta
1 tablespoon olive oil
1 teaspoon minced garlic
1 red bell pepper, chopped
2 bunches asparagus, trimmed and cut into 1 inch pieces
1 cup chicken broth
¼ cup chopped fresh basil
salt to taste
½ teaspoon pepper
3 tablespoons butter
1 pound grilled chicken breast strips
1 ½ cups grated Parmesan cheese
½ cup pecan halves

Steps:

  • 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.

Nutrition Facts : Calories 685.5 calories, Carbohydrate 64 g, Cholesterol 94 mg, Fat 29.2 g, Fiber 7 g, Protein 44.8 g, SaturatedFat 10.9 g, Sodium 478 mg, Sugar 6.7 g

CHICKEN ASPARAGUS PASTA



Chicken Asparagus Pasta image

We enjoy this dish often in the spring when asparagus is fresh on the market. It's a favorite with family and friends and a welcome surprise to those who think they don't like asparagus. -Taralynn Plastina, McHenry, Illinois

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 11

2/3 cup cut fresh asparagus (1-inch pieces)
4 teaspoons canola oil, divided
1/2 teaspoon salt
1/4 teaspoon pepper
4 ounces uncooked fettuccine
1/2 pound boneless skinless chicken breast, cut into 1/2-inch cubes
1 garlic clove, minced
2 tablespoons lemon juice
1 tablespoon grated lemon zest
1 tablespoon butter
2 tablespoons grated Parmesan cheese

Steps:

  • Place asparagus in an ungreased 2-qt. baking dish; drizzle with 2 teaspoons oil and sprinkle with salt and pepper. Bake, uncovered, at 400° for 10-12 minutes or until tender, stirring occasionally. , Meanwhile, cook fettuccine according to package directions. In a large skillet over medium heat, cook chicken and garlic in remaining oil until chicken is no longer pink., Stir in the lemon juice, zest and butter; heat through. Remove from the heat. Drain fettuccine; toss with chicken mixture and asparagus. Sprinkle with cheese.

Nutrition Facts : Calories 497 calories, Fat 21g fat (7g saturated fat), Cholesterol 84mg cholesterol, Sodium 823mg sodium, Carbohydrate 44g carbohydrate (3g sugars, Fiber 3g fiber), Protein 35g protein.

ASPARAGUS, CHICKEN, AND PECAN PASTA



Asparagus, Chicken, and Pecan Pasta image

Penne pasta tossed with asparagus, red peppers, pecans, and Parmesan cheese in a delicious sauce that is creamy without being over-powering. This has been a tremendous hit every time I've made it.

Provided by Julie Ledford

Categories     Chicken Pasta

Time 50m

Yield 6

Number Of Ingredients 13

1 (16 ounce) package penne pasta
1 tablespoon olive oil
1 teaspoon minced garlic
1 red bell pepper, chopped
2 bunches asparagus, trimmed and cut into 1 inch pieces
1 cup chicken broth
¼ cup chopped fresh basil
salt to taste
½ teaspoon pepper
3 tablespoons butter
1 pound grilled chicken breast strips
1 ½ cups grated Parmesan cheese
½ cup pecan halves

Steps:

  • 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.

Nutrition Facts : Calories 685.5 calories, Carbohydrate 64 g, Cholesterol 94 mg, Fat 29.2 g, Fiber 7 g, Protein 44.8 g, SaturatedFat 10.9 g, Sodium 478 mg, Sugar 6.7 g

ASPARAGUS, CHICKEN, AND PECAN PASTA



Asparagus, Chicken, and Pecan Pasta image

Penne pasta tossed with asparagus, red peppers, pecans, and Parmesan cheese in a delicious sauce that is creamy without being over-powering. This has been a tremendous hit every time I've made it.

Provided by Julie Ledford

Categories     Chicken Pasta

Time 50m

Yield 6

Number Of Ingredients 13

1 (16 ounce) package penne pasta
1 tablespoon olive oil
1 teaspoon minced garlic
1 red bell pepper, chopped
2 bunches asparagus, trimmed and cut into 1 inch pieces
1 cup chicken broth
¼ cup chopped fresh basil
salt to taste
½ teaspoon pepper
3 tablespoons butter
1 pound grilled chicken breast strips
1 ½ cups grated Parmesan cheese
½ cup pecan halves

Steps:

  • 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.

Nutrition Facts : Calories 685.5 calories, Carbohydrate 64 g, Cholesterol 94 mg, Fat 29.2 g, Fiber 7 g, Protein 44.8 g, SaturatedFat 10.9 g, Sodium 478 mg, Sugar 6.7 g

ASPARAGUS CHICKEN PASTA



Asparagus Chicken Pasta image

The asparagus is oven-baked - I served this to two people who do not normally care for asparagus and they loved it. Oven baking brings out a whole different level of flavor and texture. Thin, fresh asparagus works the best for this recipe! I always cut out any tough, white or red pieces on my chicken breasts. If breast tenders are cheaper, they will work perfectly instead of whole breasts. Beginner cooks - you can cook each thing separately ending with the chicken to relieve stress from multiple things at once

Provided by somethingtruelyme

Categories     One Dish Meal

Time 40m

Yield 2 serving(s)

Number Of Ingredients 11

1/2 lb asparagus
1 whole bulb of garlic
4 tablespoons olive oil
8 ounces chicken breasts
8 ounces penne pasta
4 ounces fresh mozzarella cheese
4 teaspoons of grated parmesan cheese
4 pinches sea salt
1/2 teaspoon of regular table salt
4 pinches black pepper
2 pinches red pepper flakes

Steps:

  • Turn oven to 375°F and start a pot of boiling water for pasta.
  • Cut chicken into bite size pieces, toss in a bowl with 1 pinch of kosher or sea salt, 1 pinch of black pepper and 1 pinch of red pepper flakes.
  • Cut the top 1/4th of the garlic bulb off to expose tops of cloves.
  • Brush garlic lightly with olive oil, place on oven-safe pan in the corner.
  • Rinse and dry asparagus - hold a stick of asparagus between your fingers towards the end of the stick and give it a light bend - snap the bottom of the asparagus stick off slightly before it starts getting hard - repeat with each stick (or for a time saver - just chop off the bottom 1 and 1/2 inches of each stick).
  • Place asparagus in the oven-safe pan with the garlic - lightly coat with olive oil - sprinkle 1 pinch of kosher or sea salt and one pinch of black pepper on asparagus and garlic.
  • Cook in oven for 25 minutes or until asparagus is crisp and garlic clove is browned (You may need to remove one before the other is done cooking depending on sizes).
  • Cook penne pasta according to instructions on packaging; add table salt to water after water starts to boil - drain when cooked slightly beyond al-dente and rinse quickly with cool tap water.
  • Cut mozzarella into pieces less than 1/2 inch by 1/2 inch and place off to the side.
  • In a frying pan, heat 3 tablespoons of olive oil and add chicken pieces - stir often to cook each piece and each side evenly until golden brown.
  • In a large bowl, empty chicken pieces and remaining olive oil, toss in pasta and mozzarella.
  • Cut asparagus into bite size pieces and add to pasta mixture.
  • Remove garlic cloves from husk and chop or mash with a knife or fork into small pieces and mix well into pasta mixture.
  • Add remaining seasonings and parmesan cheese and give it one last good mix then serve.

Nutrition Facts : Calories 1074.5, Fat 53.9, SaturatedFat 15.2, Cholesterol 120.3, Sodium 2244.7, Carbohydrate 101.7, Fiber 15.3, Sugar 2.3, Protein 49.8

ASPARAGUS, CHICKEN, AND PECAN PASTA



Asparagus, Chicken, and Pecan Pasta image

Penne pasta tossed with asparagus, red peppers, pecans, and Parmesan cheese in a delicious sauce that is creamy without being over-powering. This has been a tremendous hit every time I've made it.

Provided by Julie Ledford

Categories     Chicken Pasta

Time 50m

Yield 6

Number Of Ingredients 13

1 (16 ounce) package penne pasta
1 tablespoon olive oil
1 teaspoon minced garlic
1 red bell pepper, chopped
2 bunches asparagus, trimmed and cut into 1 inch pieces
1 cup chicken broth
¼ cup chopped fresh basil
salt to taste
½ teaspoon pepper
3 tablespoons butter
1 pound grilled chicken breast strips
1 ½ cups grated Parmesan cheese
½ cup pecan halves

Steps:

  • 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.

Nutrition Facts : Calories 685.5 calories, Carbohydrate 64 g, Cholesterol 94 mg, Fat 29.2 g, Fiber 7 g, Protein 44.8 g, SaturatedFat 10.9 g, Sodium 478 mg, Sugar 6.7 g

PASTA PRIMAVERA WITH CHICKEN AND ASPARAGUS



Pasta Primavera With Chicken and Asparagus image

This Cooking Light recipe is a wonderful use for the pencil-thin late spring asparagus you find in farmer's markets in May and June. It tastes very fresh and all the ingredients come together beautifully. It has 10 WW points per serving as shown.

Provided by Columbus Foodie

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 15

1/2 lb asparagus, cut into 1 inch slices
8 ounces uncooked penne pasta
1 teaspoon olive oil
12 ounces boneless skinless chicken breasts
1 cup shelled green peas
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 garlic cloves, minced
1/4 cup dry white wine
1/3 cup whipping cream
1 tablespoon fresh lemon juice
1/4 cup grated fresh parmesan cheese
1/4 cup thinly sliced fresh basil
1/4 cup chopped fresh parsley
2 tablespoons green onions

Steps:

  • Bring 2 quarts of water to a boil in a stock pot.
  • Add asparagus; cook 3 minutes. Remove with a slotted spoon.
  • Add pasta to boiling water; cook according to package directions, omitting salt and fat. Drain.
  • Cut the chicken crosswise into 1/4 inch wide strips.
  • Heat oil in large nonstick skillet over medium-high heat.
  • Add chicken; saute 5 minutes.
  • Add asparagus, peas, salt, pepper, and garlic; saute 2 minutes.
  • Stir in wine, scraping pan to loosen browned bits.
  • Stir in cream and juice; cook 1 minute.
  • Add pasta and cheese; stir well to coat.
  • Remove from heat; stir in basil, green onions, and parsley.

Nutrition Facts : Calories 462.9, Fat 12.8, SaturatedFat 6.3, Cholesterol 82, Sodium 755, Carbohydrate 55.4, Fiber 9.6, Sugar 3.2, Protein 30.4

ASPARAGUS PASTA WITH TOASTED PECANS



Asparagus Pasta With Toasted Pecans image

I recently had a back log of Southern Living Magazines waiting for me to go through. When I came across this pasta recipe, I just knew it was one I couldn't let get away without trying. I am posting it here so I will always know where to find it! This dish makes a great main course or side dish. I prepared this dish as soon as I had all the ingredients on hand and I have to say, it is as delicious as it sounds! This is a very easy recipe to add your desired amount of chicken or shrimp, if you like. I hope you think it looks as tempting as I did ; )!

Provided by Bev I Am

Categories     Penne

Time 25m

Yield 6 serving(s)

Number Of Ingredients 14

1 (16 ounce) package penne pasta
1 bunch fresh asparagus (about 1 pound)
2 tablespoons olive oil
1 red bell pepper, seeded and chopped (about 3/4 cup)
1 tablespoon minced garlic
1 cup low sodium chicken broth
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoons chopped fresh basil
3/4 cup shredded parmesan cheese, divided
2 tablespoons butter
1 cup pecan halves, toasted and divided
freshly grated parmesan cheese
fresh ground pepper

Steps:

  • Prepare pasta according to package direction; rinse and drain.
  • Snap off tough ends of asparagus, and slice into 2-inch pieces.
  • Sauté asparagus in hot oil in a large skillet over medium heat; 4 minutes.
  • Stir in red bell pepper and garlic; cook, stirring occasionally, for an additional 2 minutes.
  • Stir in chicken broth and bring to a boil.
  • Reduce heat, and simmer 2 minutes or until asparagus is crisp-tender.
  • Stir in salt and pepper.
  • Toss together pasta, asparagus mixture, basil, 1/2 cup cheese, butter and 1/2 cup pecans.
  • Sprinkle evenly with remaining 1/4 cup cheese and 1/2 cup pecans.
  • Garnish if desired.
  • Serves 6.

Nutrition Facts : Calories 534.7, Fat 25.7, SaturatedFat 6.5, Cholesterol 21.2, Sodium 628.6, Carbohydrate 66.6, Fiber 11.1, Sugar 2.3, Protein 13.9

FRESH ASPARAGUS WITH PECANS



Fresh Asparagus with Pecans image

This is one of my family's favorite special occasion dishes. We all love the fresh taste of asparagus and we know it's healthy, too! -Jennifer Clark, Blacksburg, Virginia

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 6

1 pound fresh asparagus, trimmed
1/4 cup cider vinegar
1/4 cup reduced-sodium soy sauce
2 tablespoons sugar
2 tablespoons olive oil
3 tablespoons chopped pecans, toasted

Steps:

  • In a large skillet, bring 3 cups water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry., In a large resealable plastic bag, combine the vinegar, soy sauce, sugar and oil. Add the asparagus; seal bag and turn to coat. Refrigerate for up to 3 hours. , Drain and discard marinade. Sprinkle asparagus with pecans.

Nutrition Facts : Calories 77 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 164mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

PECAN CHICKEN CASSEROLE



Pecan Chicken Casserole image

I got this recipe from a radio show years ago, and it's one of my favorites. The unusual pecan-and-cheddar-cheese crusts holds a zippy egg filling flavored with chicken, cheese, dill, onion and a splash of hot pepper sauce. -Jackie Heyer Cushing, Iowa

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 12 servings.

Number Of Ingredients 16

1 cup all-purpose flour
1 cup (4 ounces) finely shredded cheddar cheese
3/4 cup finely chopped pecans
1/2 teaspoon salt
1/4 teaspoon paprika
1/3 cup canola oil
FILLING:
4 large eggs, lightly beaten
1 cup sour cream
1 cup chicken broth
4 cups diced cooked chicken
1/2 cup finely shredded cheddar cheese
1/4 cup finely chopped onion
1/4 cup mayonnaise
1/4 teaspoon dill seed
1/8 teaspoon hot pepper sauce

Steps:

  • In a large bowl, combine the first six ingredients. Set aside 1/2 cup of crumb mixture for topping. Press remaining crumb mixture onto the bottom of a greased 13x9-in. baking dish. (Crust will be crumbly.) , Bake at 350° for 10 minutes or until lightly browned., In a large bowl, combine the remaining ingredients. Pour over crust. Sprinkle with reserved crumb mixture. , Bake at 350° for 25-30 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

Nutrition Facts : Calories 383 calories, Fat 28g fat (9g saturated fat), Cholesterol 143mg cholesterol, Sodium 362mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 1g fiber), Protein 21g protein.

CHICKEN & ASPARAGUS PASTA



Chicken & Asparagus Pasta image

Make and share this Chicken & Asparagus Pasta recipe from Food.com.

Provided by BethR

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

3 cups extra wide whole wheat pasta
12 asparagus spears
1/2 boneless skinless chicken breast
1 1/2 cups fresh mushrooms, sliced
1/2 cup low sodium chicken broth
1 tablespoon extra virgin olive oil
1/4 cup feta cheese, crumbled
1 medium tomatoes
1 pinch red pepper flakes

Steps:

  • Cook pasta according to package directions.
  • Meanwhile, cut chicken into bite-sized cubes and place in skillet with olive oil.
  • Cook until partially done.
  • Add asparagus and mushrooms, continue cooking until chicken is done.
  • Add chicken broth and cover pan, cook until asparagus is crisp tender.
  • Add pasta, red pepper flakes (to taste) and feta cheese.

Nutrition Facts : Calories 371.8, Fat 7.3, SaturatedFat 2.2, Cholesterol 17.8, Sodium 146.3, Carbohydrate 63.8, Fiber 1.6, Sugar 2.4, Protein 18.8

SESAME CHICKEN AND ASPARAGUS PASTA



Sesame Chicken and Asparagus Pasta image

Make and share this Sesame Chicken and Asparagus Pasta recipe from Food.com.

Provided by CandyTX

Categories     Vegetable

Time 50m

Yield 6 serving(s)

Number Of Ingredients 13

8 ounces linguine
3 garlic cloves, minced
1 tablespoon red wine vinegar
1 tablespoon brown sugar
6 tablespoons chunky peanut butter
1/4 cup soy sauce
6 tablespoons sesame oil
1 tablespoon hot chili oil (optional)
2 cooked boneless skinless chicken breast halves
5 tablespoons sesame seeds, toasted
1 lb thin asparagus, trimmed
3 scallions, white bulb and inches green cut up
1 small cucumber, halved and seeded cut into 1/4 inch dice

Steps:

  • Bring a large pot of water to boil. Add the linguine and cook until just tender. Drain and rinse under cold water. Drain again, and set aside in a large mixing bowl.
  • Place the garlic, vinegar, brown sugar, peanut butter and soy sauce in a food processor. Process for one minute. With motor running, slowly add the sesame and chile oils through the feed tube, and process until well blended.
  • Shred the chicken into 2 inc julienne and toss with linguine. Add the sauce and 4 T of the sesame seeds and toss to coat well.
  • Cut the asaragus on a diagonal into 1 inch lengths. Blanch in a saucepan of boiling water for 1 minutes. Drain, rinse under cold water and pat dry.
  • Place the linguine and chicken in a large flat serving bowl and arrange the asaragus on top. Sprinkle with scallions, cucumber and remaining sesame seeds.
  • Serve at room temperature.

CREAMY CHICKEN, SQUASH & PECAN PASTA



Creamy chicken, squash & pecan pasta image

This crowd-pleasing pasta is easy to make, healthy and satisfying with squash providing 1 of your 5-a-day and pecans stirred through, which add a nice crunch

Provided by Cassie Best

Categories     Dinner, Main course, Supper

Time 45m

Number Of Ingredients 8

1l chicken stock
½ butternut squash , peeled and chopped into small chunks
2 chicken breasts
400g pasta (we used casarecce)
50g cream cheese
75g pecans , chopped
small pack flat-leaf parsley , chopped
25g parmesan grated, plus extra to serve

Steps:

  • Pour the stock into a pan and bring to a simmer. Add the squash and chicken, cover and bubble gently for 15 mins, or until the chicken and squash are cooked. If the chicken cooks first, remove from the pan, set aside and keep boiling the squash until tender. Scoop the squash out with a slotted spoon, leaving just the stock in the pan.
  • Bring the stock back to the boil and add the pasta; the liquid should just cover the pasta. Cook, stirring regularly, until the pasta is just tender and most of the stock has been absorbed (top up with water if necessary). Shred the chicken.
  • Return the squash to the pan and add the cream cheese, pecans, parsley and parmesan. Simmer for another min or two, then add the chicken. Season and serve with extra parmesan, if you like.

Nutrition Facts : Calories 672 calories, Fat 21 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 7 grams sugar, Fiber 9 grams fiber, Protein 36 grams protein, Sodium 1 milligram of sodium

CHICKEN ASPARAGUS CASSEROLE



Chicken Asparagus Casserole image

I made this for dinner after looking at several similar recipes. It was a hit with the whole family, even the resident food snob (casserole???) Nice & easy, ooey gooey casserole that reminds me of the 70's, lol. Serve this with noodles/pasta or rice.

Provided by Elmotoo

Categories     One Dish Meal

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 boneless skinless chicken breast halves, cut into 1-inch cubes
2 lbs fresh asparagus, cut into 1-inch pieces & blanched
1 (10 3/4 ounce) can cream soup
1/2 cup mayonnaise
1/2 cup sour cream
1 tablespoon curry powder
pepper
1 cup shredded cheese

Steps:

  • Preheat oven to 350°F.
  • Saute chicken; season with pepper.
  • Combine chicken & asparagus in greased 2QT casserole dish. Mix soup, mayo, sour cream & curry powder. Pour over chicken/asparagus mixture & stir to combine.
  • Cover & bake until heated through & bubbly, about 20 minutes. Remove cover, top with cheese & turn on the broiler for about 5 minutes until melted & browned.
  • Serve!

ASPARAGUS, CHICKEN, AND PECAN PASTA



Asparagus, Chicken, and Pecan Pasta image

Penne pasta tossed with asparagus, red peppers, pecans, and Parmesan cheese in a delicious sauce that is creamy without being over-powering. This has been a tremendous hit every time I've made it.

Provided by Julie Ledford

Categories     Chicken Pasta

Time 50m

Yield 6

Number Of Ingredients 13

1 (16 ounce) package penne pasta
1 tablespoon olive oil
1 teaspoon minced garlic
1 red bell pepper, chopped
2 bunches asparagus, trimmed and cut into 1 inch pieces
1 cup chicken broth
¼ cup chopped fresh basil
salt to taste
½ teaspoon pepper
3 tablespoons butter
1 pound grilled chicken breast strips
1 ½ cups grated Parmesan cheese
½ cup pecan halves

Steps:

  • 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.

Nutrition Facts : Calories 685.5 calories, Carbohydrate 64 g, Cholesterol 94 mg, Fat 29.2 g, Fiber 7 g, Protein 44.8 g, SaturatedFat 10.9 g, Sodium 478 mg, Sugar 6.7 g

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