Chicken Penne Pasta with Asparagus and Peppers

  • Author: Thriving Home
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 6 1x
  • Category: Pasta
  • Method: Stovetop
  • Cuisine: Italian


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!


  • 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


  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!