Every once in a while, we have pasta as one of our main dishes for dinner. My husband isn’t a fan of red sauce, so the kids and I have pasta a lot on nights when he has meetings at church. However, I was at a loss for a dinner idea for this past week, so I adapted this recipe from Six Sisters Stuff and came up with this delicious Olive Oil Chicken and Asparagus Penne. With the cooler weather being here, it’s hard to start thinking of dishes to make indoors. This dish was very filling, lightly flavored, and would pair great with a gluten free pasta, or even a whole grain pasta as well. Since we only had normal penne on hand, that is what I went with. I hope you’ll enjoy this Olive Oil Chicken and Asparagus Penne, too!
Olive Oil Chicken and Asparagus Penne
3 boneless, skinless chicken breasts, cubed
1 bunch asparagus, cut into 1 inch pieces
1/2 teaspoon minced garlic
1/4 cup olive oil, divided
1 cup chicken broth
Salt, pepper, and garlic powder to taste
1. Bring water to a boil, and begin cooking the pasta. Meanwhile, In a large sautee pan, heat 3 tablespoons of the olive oil and add the chicken. Sprinkle with salt, pepper, and garlic powder.
2. Cook chicken about 5 minutes, or until cooked through. Remove the chicken and set aside. You can set it to drain on paper towels to absorb the excess oil if you want.
3. In the same sautee pan, add the asparagus, chicken broth, and the minced garlic. Sautee for a few minutes, then cover to steam the asparagus for about 8-10 minutes.
4. Drain the pasta. Add the pasta and chicken to the asparagus and toss gently. Serve topped with Parmesan cheese.
This meal was SO easy, which is what I’m always looking for as far as dinners are concerned. I will say, I think it would be better if we had grilled the chicken, just because we prefer the flavor of grilled chicken. I’m also thinking you could combine it all, and top it with shredded fresh parmesan and broil it for a few minutes. Yum!