I first posted this recipe quite a while ago. But, since it’s asparagus season, I thought it was high time to bring it into the spotlight again. One of the ways to have cheap, healthy meals is to base them around produce that is in season. Here is 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. Happy Spring!
Chicken Penne Pasta with Asparagus and Peppers
Serves: 4-6
From: Adapted from Foodnetwork.com
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 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
Directions:
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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PinDescription
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!
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
Instructions
- 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.
- 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.
- 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.
- Stir in parsley, vinegar, and olive oil. Add extra olive oil, if you want at this point.
- Toss with hot cooked pasta and chicken.
- Top with lots of freshly grated Parmesan cheese!
Is this recipe freezer friendly?
Unfortunately no. We used to make it for our freezer club but deliver it as a fresh meal.
Well I know what we are having for dinner. And I just bought a truck load of asparagus (not really, but that is what my husband said). Going to try preserving some asparagus this year. But also on the hunt for lots of recipes to try while it is fresh and ready to eat.
Thanks for the recipe can't wait to try.
Hi Bonnie! I definitely remember you; in fact, I knew who you were in high school when I was a K-Life volunteer even. Glad you enjoyed the recipe. I didn't realize you were in Korea now. Are you teaching?
Hey Rachel,
I'm not sure if you know me or not…I'm good friends with Polly Conner and went to the Crossing a few years back. My husband, Tom, and I made this recipe tonight and enjoyed it. I'm always pumped to find a recipe where I can get most of the ingredients in Korea (where we live). I'm glad I stumbled upon your blog. Thanks!