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Penne with Creamy Chicken & Asparagus Recipe

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This recipe for Penne with Creamy Chicken & Asparagus, by , is from The Tobin Family & Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Wednesday, February 1, 2006


1 bunch asparagus cut into 2-inch pieces
1 pund penne pasta
2 tbsp butter
1 1/4 pounds boneless, skinless chicken breat cut into 1-inch pieces
3/4 cup heavy cream
1/2 cup grated parmesan cheese
1/2 cup chicken broth
1/4 tsp salt
1/4 tsp black pepper
1/4 pound chopped proscuitto (optional)

Bring a large pot of lightly salted water to a boil. Add asparagus and cook for two minutes. Remove asparagus from water and set aside.

Return water to boiling and cook pasta. Drain and keep warm.

Melt butter in a skillet over medium-high heat. Add chicken and cook until no longer pink.

Add asparagus, proscuitto, heavy cream, parmesan cheese, chicken broth, salt & pepper to pan. Simmer until reduced slightly (about 7-8 minutes).

Toss asparagus mixture with pasta and serve!




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