“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.” - by Julie Ledford
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- 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
Amount Per Serving (6 total)
- Calories
- 685 cal
- 34%
- Fat
- 29.2 g
- 45%
- Carbs
- 64 g
- 21%
Based on a 2,000 calorie diet
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Reviews (156)
Rate This Recipe
"Fantastic spring time dish! It does work best to keep the pot covered when you add the chicken stock and also when you add the remaining ingredients. This way there is some liquid left when you add ..." See morethe parmesan and you don't need to add any more chicken stock. I will definately make this again!"
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