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Chicken Penne with Aspargus

I have no explanation for why it has taken me so long to post this recipe. I make it all the time!

This is my most requested recipe by people who have actually eaten it! It is also the recipe I give out the most, and the recipe that no one makes for themselves the most. Hmmm…. ha ha!

I make this differently almost every time I make it. Generally, I just use whatever I have in the house. However, it’s always chicken, always penne, always sundried tomatoes, and always a cheese. The rest changes based on my mood. The day I cooked this one pictured, I wanted something a little more creamy, so I used an Alfredo sauce. I don’t always use Alfredo though. And you will note that I did not include Alfredo in the recipe. So what I’m trying to say is…do what you want! 😉

Ingredients (serves 2-3) Print this recipe!

2 chicken breasts
Penne pasta, 1-1/2 cups dried
Asparagus, cut into bite size, about 1-1/2 cups
1/2 Bell pepper, any color, chopped
about 8-10 Sundried tomato halves in oil, chopped
1 clove garlic, minced
2 T olive oil
Italian seasoning
Salt & Pepper
1 Cup grated Parmesan cheese blend

Garlic bread, optional

Directions

Cook pasta in a pot of boiling water with a pinch of salt added. Once it’s soft, turn off the heat but leave it in the water. 
Meanwhile, using kitchen shears, cut up the chicken into bite-size pieces. You can use a knife of course, if you want, but I find that shears are much easier with mushy chicken! Season the chicken with S&P and Italian seasoning, as much or as little as you’d like.

In a large skillet on med-high heat, add the oil and garlic, then the chicken.  

Cover the pan and let the chicken cook, stirring occasionally. While that is cooking, you can chop your veggies (if you have’t already done so). 

My basic recipe uses sundried tomato, asparagus and bell pepper. However, I have omitted the pepper and done just sundried tomato and asparagus many times. I’ve substituted broccoli for the asparagus and added mushrooms too. All are very good combinations! Oh, and I like to buy the smaller asparagus, rather than the giant size because they cook faster.

Wash your veggies and pat dry. Cut off the rough ends of the asparagus, then cut into bite-size pieces. Cut the pepper into thin slices, or just a rough chop. Chop the sundried tomatoes.

Add the veggies to the pan when the chicken is *almost* cooked though. If you are using mushrooms, add them at the end since they don’t take as long to cook. Cover, and continue cooking until the vegetables are tender-crisp.

Once the vegetables are mostly done, drain the pasta and add it to the skillet.

OPTION 1: If you are using mushrooms or Alfredo sauce (1 cup) (like I did this time), you would add both of those as well. Stir well to incorporate and let it heat through…about 3 more minutes.

ORIGINAL RECIPE OPTION: Sprinkle the parmesan cheese over top and mix well. Let it cook uncovered for another minute to fully incorporate. I usually use the parmesan shaker blend for this, but I have also used shredded parmesan if I have it, as well as 1/2 C grated parmesan with 1/2 C shredded mozzarella. All combinations are good! Just mix it well and let it heat enough for the cheese to melt and meld into gooey yumminess!

So good!

We like to have garlic bread with this meal, which I generally just buy at the store and heat up! Buon Appetito!

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