Asparagus, Chicken, and Pecan Pasta

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.

Ingredients

• 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


• 1/4 cup chopped fresh basil


• salt to taste


• 1/2 teaspoon pepper


• 3 tablespoons butter


• 1 pound grilled chicken breast strips


• 1 1/2 cups grated Parmesan cheese


• 1/2 cup pecan halves (optional)

Directions

1. Bring a large pot of lightly salted water to a boil. Add penne pasta and cook until al dente, 8 to 10 minutes; drain.


2. 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.

Asparagus, Chicken, and Pecan Pasta