About this recipe:A light but tasty pasta dish, with fresh asparagus cooked in stock with sauteed garlic and seasoned chicken.
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
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Method Prep:15min › Cook:20min › Extra time:5min › Ready in:40min
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.
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.
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.
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.