Chicken & Penne Pasta
A Uncategorized recipe with boneless skinless chicken strips, asparagus ends trimmed, penne pasta. Ready in –, serves 6.
Curated byKavya Sharma🇮🇳
Instructions
14 steps- 1
Broiled or grill chicken strips with butter and Cavender's Greek spice and set aside; keep warm.
boneless skinless chicken strips(6) - 2
Cook the asparagus in a large pot of boiling, salted water until just tender (3-4 minutes).
asparagus ends trimmed(1 lb) - 3
Remove and rinse under cold water.
- 4
Cut on the diagonal into 1 1/2 inch pieces and set aside.
- 5
Add the pasta to the boiling water and cook 10-12 minutes (or according to package directions).
penne pasta(1 lb) - 6
While the pasta is cooking, heat half the olive oil in a large skillet or wok over medium heat.
penne pasta(1 lb)virgin olive oil(1/4 c) - 7
Add the onions and cook until soft, stirring, about 3 minutes.
small bunch of green onions chopped include some of the green stems(1) - 8
Add the mushrooms and cook until slightly browned, about 5 minutes.
mushrooms sliced(1 lb) - 9
Add garlic (optional) and cook for 1 minute.
garlic cloves minced - to taste optionalfresh basil leaves to taste optional - 10
Then add the reserved asparagus, the spinach, tomato and sun-dried tomato; season with Cavender's, salt and pepper (to taste).
asparagus ends trimmed(1 lb)fresh baby spinach leaves well-rinsed(1/2 lb)ripe tomato chopped(1)oil-packed sun-dried tomatoes julienned(10)garlic cloves minced - to taste optionalfresh basil leaves to taste optional - 11
Drain the pasta and add to the vegetables.
penne pasta(1 lb) - 12
Toss in the remaining olive oil and basil.
virgin olive oil(1/4 c)fresh basil leaves to taste optional - 13
Serve in large pasta bowl with chicken strips on top.
boneless skinless chicken strips(6)penne pasta(1 lb) - 14
Serves 6.
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Chicken & Penne Pasta
A Uncategorized recipe with boneless skinless chicken strips, asparagus ends trimmed, penne pasta. Ready in –, serves 6.
Curated byKavya Sharma🇮🇳
Interactive Servings Scaler
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Directions
14 steps- 1
Broiled or grill chicken strips with butter and Cavender's Greek spice and set aside; keep warm.
boneless skinless chicken strips(6) - 2
Cook the asparagus in a large pot of boiling, salted water until just tender (3-4 minutes).
asparagus ends trimmed(1 lb) - 3
Remove and rinse under cold water.
- 4
Cut on the diagonal into 1 1/2 inch pieces and set aside.
- 5
Add the pasta to the boiling water and cook 10-12 minutes (or according to package directions).
penne pasta(1 lb) - 6
While the pasta is cooking, heat half the olive oil in a large skillet or wok over medium heat.
penne pasta(1 lb)virgin olive oil(1/4 c) - 7
Add the onions and cook until soft, stirring, about 3 minutes.
small bunch of green onions chopped include some of the green stems(1) - 8
Add the mushrooms and cook until slightly browned, about 5 minutes.
mushrooms sliced(1 lb) - 9
Add garlic (optional) and cook for 1 minute.
garlic cloves minced - to taste optionalfresh basil leaves to taste optional - 10
Then add the reserved asparagus, the spinach, tomato and sun-dried tomato; season with Cavender's, salt and pepper (to taste).
asparagus ends trimmed(1 lb)fresh baby spinach leaves well-rinsed(1/2 lb)ripe tomato chopped(1)oil-packed sun-dried tomatoes julienned(10)garlic cloves minced - to taste optionalfresh basil leaves to taste optional - 11
Drain the pasta and add to the vegetables.
penne pasta(1 lb) - 12
Toss in the remaining olive oil and basil.
virgin olive oil(1/4 c)fresh basil leaves to taste optional - 13
Serve in large pasta bowl with chicken strips on top.
boneless skinless chicken strips(6)penne pasta(1 lb) - 14
Serves 6.
Rate this recipe
