Asparagus, chicken and penne pasta

    35 min

    This dish gets its kick from dried crushed chillies. It's a impressive impromptu supper when you've friends round at the last minute.

    293 people made this

    Serves: 8 

    • 500g (8 oz) penne pasta
    • 2 tablespoons olive oil, divided
    • 350g (12 oz) skinless, boneless chicken breast fillets - cut into bite-sized pieces
    • 4 cloves garlic, minced
    • 350g (12 oz) asparagus, trimmed and cut into 2cm (1 in) pieces
    • 1 teaspoon dried crushed chilli flakes
    • salt and pepper to taste
    • 60g (2 oz) freshly grated Parmesan

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Cook penne according to packet instructions. Drain, and transfer to a large bowl.
    2. Heat 1 tablespoon olive oil in a large frying pan over medium heat. Sauté chicken until firm and lightly browned; remove from pan.
    3. Add the remaining tablespoon of olive oil to the frying pan. Sauté garlic, asparagus and crushed chillies in oil until asparagus is tender. Stir in chicken, and cook for 2 minutes to blend the flavours. Season with salt and pepper.
    4. Toss pasta with chicken and asparagus mixture. Sprinkle with freshly grated Parmesan.

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    Reviews in English (215)


    Used different ingredients. I added just a touch of double cream at the end  -  24 Apr 2009


    Used different ingredients. We also melted a lot of grated cheddar cheese over the top in the microwave as a final touch  -  07 Mar 2011


    Altered ingredient amounts. When we put the recommended amounts of our chilli flakes in recipes it is far too hot. I put in 1/4 teaspoon into this recipe and it gave a nice "zing". I might go up to 1/2 teaspoon next time but with our ingredients a full t/s would be too much  -  07 Mar 2011