Asparagus chicken pasta

    40 min

    A light but tasty pasta dish, with fresh asparagus cooked in stock with sauteed garlic and seasoned chicken.

    1235 people made this

    Serves: 8 

    • 1 (500g) packet dried penne pasta
    • 5 tablespoons olive oil, divided
    • 2 skinless, boneless chicken breast fillets - cubed
    • salt and pepper to taste
    • 125ml chicken stock
    • 1 bunch asparagus spears, trimmed, cut on diagonal into 2.5cm pieces
    • 1 clove garlic, thinly sliced
    • 50g grated Parmesan cheese

    Prep:15min  ›  Cook:20min  ›  Extra time:5min  ›  Ready in:40min 

    1. Bring a large pot of lightly salted water to the boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.
    2. Warm 3 tablespoons olive oil in a large frying pan over medium-high heat. Stir in chicken, and season with salt and pepper. Cook until chicken is cooked through and browned, about 5 minutes. Set chicken aside.
    3. Pour chicken stock into the pan. Then stir in asparagus, garlic, salt and pepper. Cover, and steam until the asparagus is just tender, about 5 to 10 minutes. Return chicken to the pan, and warm through.
    4. Stir chicken mixture into pasta, and mix well. Let sit about 5 minutes. Drizzle with 2 tablespoons olive oil, stir again, then sprinkle with Parmesan cheese.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (1046)


    Used different ingredients. Add pesto & chestnut mushrooms into the pan when cooking the chicken.  -  25 Mar 2010


    It was quick and easy to prepare. I only used half a pack of pasta though to go with the sauce  -  01 Oct 2009


    Okay, so I posted this recipe but I wanted to let you all know that I added sauted mushrooms to the mix and it came out even better. Also for those of you wanting a sauce type of pasta dish this is not for you. It is very lite and any of the broth mixture gets sucked up into the pasta while you have it sit for 5 minutes. If it is too bland just add more galic powder and salt and pepper.  -  21 Jun 2006  (Review from Allrecipes US | Canada)