Asparagus chicken pasta

    Asparagus chicken pasta


    1205 people made this

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

    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.

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    Reviews (2)


    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

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