Penne with chicken and asparagus

[Algernon]

I just made this last night, but I avoided the red peppers (no one in my family likes them). It was soooooooo good! And so simple, too. We sprinkled a little parmesan cheese on it for the perfect final touch. I'm always trying to find good ways to use asparagus without ruining it, and this is a winner!


Penne with Chicken and Asparagus

This garlicky chicken and asparagus sauce is tossed with hot penne to make a tasty and satisfying supper.
INGREDIENTS:
· 10 ounces penne pasta
· 1 tbsp olive oil
· 3/4 pound chicken breasts, cut into strips
· 2 garlic cloves, crushed
· 1/2 pound asparagus, cut into 1 1/2-inch diagonal pieces
· 1 red bell pepper, cut into 1-inch pieces
· 1/2 cup fresh chopped parsley
PREPARATION:
Boil penne according to instructions on package.
Meanwhile, heat oil in a large nonstick skillet. Add garlic and saute for 1 minute. Add chicken, followed by the asparagus and red pepper; stir for about 5 minutes until the chicken is no longer pink and the vegetables are tender-crisp.
In a large bowl, toss chicken mixture with hot penne and fresh parsley. Serves 4.

[pacific breeze]

This sounds great, and fortunately, I love red pepper. I use wholewheat penne, because then at least I don't feel so guilty about eating carbs.

[Mira]

Thanks, Algernon. I love red bell peppers and am always looking for good recipes to try with them. Too bad they're so horrifically expensive in the winter in these parts.

[moomies]

I love penne. Goes so well with chicken. *drools*