Chicken Penne Pasta with Asparagus and Peppers

One of the ways to have cheap, healthy meals is to base them around produce that is in season.  Here’s a simple and delicious pasta dinner that stretches a long way.  We eat this hot or even cold the next day. 

I’ve made this meal countless times for friends and family (red-meat-eating men included), and it’s a huge win every time.  By the way, if you don’t have all these ingredients on hand, here’s another simple way to prepare asparagus: Roasted Asparagus.

•    12 oz pkg whole wheat penne pasta
•    ½ lb asparagus, chopped
•    ½ lb green beans, chopped (you can sub asparagus here)
•    1 cup chicken broth
•    ½ cup onions, diced
•    ½ cup fresh red bell peppers, chopped
•    ½ cup fresh yellow bell peppers, chopped
•    ½ teaspoon salt
•    ¼ teaspoon ground pepper
•    1 tsp dried Italian seasoning
•    1 tsp crushed garlic
•    2 Tbsp fresh parsley, minced
•    2 Tbsp balsamic vinegar
•    4 T olive oil
•    2 cups chicken breasts, diced
•    Garnish: freshly grated Parmesan cheese

How to Make Chicken Penne Pasta

1)  In a large pot of boiling salted water, cook pasta according to package directions.  Drain well; return pasta to hot pot.  Cover; add a little olive oil (to keep from sticking) and keep warm.

2) While pasta is cooking, season chicken with salt and pepper to taste.  Then, in a large skillet, saute over medium to medium-high heat until no longer pink.  Set aside.

3)  In the same skillet, add asparagus, green beans, peppers, chicken broth, onions, peppers, Italian seasoning, and garlic.  Bring to a boil; reduce heat.  Simmer for about 8 minutes or until liquid is reduced to ¼ cup. Note:  You want the vegetables to still have a crisp-tender texture.

4) Stir in parsley, vinegar, and olive oil.  Add extra olive oil, if you want at this point.

5) Toss with hot cooked pasta and chicken.

6) Top with lots of freshly grated Parmesan cheese!

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Chicken Penne Pasta with Asparagus and Peppers

This light and delicious pasta dish will leave your guests asking for the recipe. Whole wheat pasta combined with chicken, asparagus, bell peppers, and green beans creates a flavorful masterpiece!

Yield: 6 1x

Prep: 20 minutesCook: 10 minutesTotal: 30 minutes

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Ingredients

• 12 oz pkg whole wheat penne pasta
• ½ lb asparagus, chopped
• ½ lb green beans, chopped (you can sub asparagus here)
• 1 cup chicken broth
• ½ cup onions, diced
• ½ cup fresh red bell peppers, chopped
• ½ cup fresh yellow bell peppers, chopped
• ½ teaspoon salt
• ¼ teaspoon ground pepper
• 1 teaspoon dried Italian seasoning
• 1 teaspoon crushed garlic
• 2 tablespoons fresh parsley, minced
• 2 tablespoons balsamic vinegar
• 4 tablespoons olive oil
• 2 cups chicken breasts, diced
• Garnish: freshly grated Parmesan cheese

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Instructions

1. In a large pot of boiling, salted water, cook pasta according to package directions. Drain well; return pasta to hot pot. Cover; add a little olive oil (to keep from sticking) and keep warm.
2. While pasta is cooking, season chicken with salt and pepper to taste. Then, in a large skillet, saute over medium to medium-high heat until no longer pink. Set aside.
3. In the same skillet, add asparagus, green beans, peppers, chicken broth, onions, peppers, Italian seasoning, and garlic. Bring to a boil; reduce heat. Simmer for about 8 minutes or until liquid is reduced to ¼ cup. Note: You want the vegetables to still have a crisp-tender texture.
4. Stir in parsley, vinegar, and olive oil. Add extra olive oil, if you want at this point.
5. Toss with hot cooked pasta and chicken.
6. Top with lots of freshly grated Parmesan cheese!

© Author: Thriving Home

Cuisine: Italian Method: Stovetop