Chicken And Asparagus Wpenne Pasta Recipe 445

PENNE WITH CHICKEN AND ASPARAGUS

Steps:

• Bring a large pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.
• Warm 3 tablespoons olive oil in a large skillet over medium-high heat. Stir in chicken, and season with salt, pepper, and garlic powder. Cook until chicken is cooked through and browned, about 5 minutes. Remove chicken to paper towels.
• Pour chicken broth into the skillet. Then stir in asparagus, garlic, and a pinch more garlic powder, salt, and pepper. Cover, and steam until the asparagus is just tender, about 5 to 10 minutes. Return chicken to the skillet, and warm through.
• Stir chicken mixture into pasta, and mix well. Let sit about 5 minutes. Drizzle with 2 tablespoons olive oil, stir again, then sprinkle with Parmesan cheese.

CHICKEN AND ASPARAGUS WITH PENNE PASTA

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cover a baking sheet with aluminum foil.
• Spread the chicken breast tenderloins on the baking sheet and sprinkle with garlic salt and seasoned salt.
• Bake chicken in the preheated oven until no longer pink in the center and the juices run clear, about 15 minutes. Set aside; when cool enough to handle, cut tenderloins into bite-size pieces.
• Fill a large pot with lightly salted water, bring to a boil, and stir in penne. Cook pasta at a boil, stirring occasionally, until penne are cooked through but still slightly firm, about 11 minutes; drain.
• Transfer penne back to cooking pot and stir in butter and Parmesan cheese until pasta is coated.
• Heat olive oil in a skillet over medium heat; place asparagus into the hot oil and sprinkle with garlic salt. Cook and stir until asparagus are tender, about 7 minutes.
• Transfer penne pasta into a large serving bowl and top with asparagus and chicken tenderloin pieces. Lightly mix asparagus and chicken into the pasta to serve.

CHICKEN AND ASPARAGUS W/PENNE PASTA RECIPE - (4.4/5)

Steps:

• Bring a large pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside. Warm 3 tablespoons olive oil in a large skillet over medium-high heat. Stir in chicken, and season with salt, pepper, and garlic powder. Cook until chicken is cooked through and browned, about 5 minutes. Remove chicken to paper towels. Pour chicken broth into the skillet. Stir in asparagus, garlic, and a pinch more garlic powder, salt, and pepper. Cover, and steam until the asparagus is just tender, about 5 to 10 minutes. Return chicken to the skillet, and warm through. Stir chicken mixture into pasta, and mix well. Let sit about 5 minutes. Drizzle with 2 tablespoons olive oil, stir again. Sprinkle with Parmesan cheese.

CAJUN PASTA WITH SMOKED SAUSAGE

Steps:

• In 5-quart Dutch oven, cook and drain fettuccine as directed on package. Return to Dutch oven; cover to keep warm.
• Meanwhile, in 12-inch nonstick skillet, heat oil over medium-high heat. Cook onion, bell peppers and garlic in oil 3 to 4 minutes, stirring frequently, until vegetables are crisp-tender. Add sausage; cook 3 to 4 minutes, stirring frequently, until vegetables are tender.
• Stir tomatoes and Cajun seasoning into sausage mixture. Stir in whipping cream; cook uncovered 5 to 8 minutes, stirring occasionally, or until mixture is thickened.
• Add sausage mixture to fettuccine in Dutch oven; toss to combine. Sprinkle with cheese and chopped fresh parsley, if desired.

ASPARAGUS, CHICKEN AND PENNE PASTA

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.

CHICKEN AND ASPARAGUS WITH PENNE PASTA

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cover a baking sheet with aluminum foil.
• Spread the chicken breast tenderloins on the baking sheet and sprinkle with garlic salt and seasoned salt.
• Bake chicken in the preheated oven until no longer pink in the center and the juices run clear, about 15 minutes. Set aside; when cool enough to handle, cut tenderloins into bite-size pieces.
• Fill a large pot with lightly salted water, bring to a boil, and stir in penne. Cook pasta at a boil, stirring occasionally, until penne are cooked through but still slightly firm, about 11 minutes; drain.
• Transfer penne back to cooking pot and stir in butter and Parmesan cheese until pasta is coated.
• Heat olive oil in a skillet over medium heat; place asparagus into the hot oil and sprinkle with garlic salt. Cook and stir until asparagus are tender, about 7 minutes.
• Transfer penne pasta into a large serving bowl and top with asparagus and chicken tenderloin pieces. Lightly mix asparagus and chicken into the pasta to serve.

ASPARAGUS, CHICKEN AND PENNE PASTA (ALBERTSONS.COM)

Steps:

• 1. 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.
• 2. 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.
• 3. Toss pasta with chicken and asparagus mixture. Sprinkle with Parmesan cheese.

ASPARAGUS, CHICKEN AND PENNE PASTA

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.

ASPARAGUS WITH CHEESE

Steps:

• Cut off and discard about 2 inches of the stem ends of the asparagus. The remaining spears should be about 6 inches long.
• Bring about 2 quarts of water to a boil in a saucepan and add salt.
• Preheat the broiler to high.
• Add the asparagus to the water. When the water returns to a boil, let cook 3 minutes or to the desired degree of doneness. Cooking time will depend on the size of the asparagus. Drain quickly.
• Arrange the asparagus in overlapping layers on a baking dish. Sprinkle evenly with cheese and butter. Place under the broiler for about 2 1/2 minutes or until the cheese is glazed.

ASPARAGUS, CHICKEN AND PENNE PASTA

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.

ASPARAGUS, CHICKEN AND PENNE PASTA

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.

CREAMY LEMON CHICKEN WITH SPINACH AND ARTICHOKES

Steps:

• Heat a large cast-iron skillet over medium-high. Season chicken with salt and pepper; dredge in flour, shaking off any excess. Add butter and 1 tablespoon oil to skillet. When butter melts, add chicken in a single layer and cook, flipping once, until golden brown in places but not cooked through, about 3 minutes. Transfer to a plate.
• Add remaining 1 tablespoon oil, garlic, and thyme to skillet; cook until fragrant, 10 seconds. Stir in broth and cream cheese; cook until mixture boils and cheese melts. Add spinach and cook, stirring, until wilted, 2 to 3 minutes. Stir in artichokes; cook 1 minute more. Return chicken and accumulated juices to skillet. Simmer, shaking pan occasionally, until sauce is reduced and thickened slightly and chicken is just cooked through, about 3 minutes. Remove from heat; stir in lemon juice and cheese. Serve over rice.

CHEESY BOW TIES AND BROCCOLI ALFREDO

Steps:

• Heat oven to 350°F. Grease or spray 2-quart casserole. Cook and drain pasta as directed on package. Cook frozen broccoli as directed on bag.
• In greased casserole, mix all ingredients except basil. Cover.
• Bake about 20 minutes or until hot and bubbly. Sprinkle with basil just before serving.