"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Penne with Chicken and Asparagus Recipe

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This recipe for Penne with Chicken and Asparagus, by , is from The Anderson/Tarpley Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Debbie Anderson

Category:
Category:

Ingredients:  
Ingredients:  
1 16 ounce package dried penne pasta
5 tablespoons olive oil, divided
2 skinless, boneless chicken breast halves-cut into cubes
salt and pepper to taste
garlic powder to taste
cup chicken broth
1 bunch slender asparagus spears, trimmed, cut on diagonal into 1-inch pieces
1 clove garlic, thinly sliced
cup Parmesan cheese

Directions:
Directions:
Bring a large pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8-10 minutes. Drain, and set aside.

Warm 3 tablespoons olive oil in a large skillet over medium-high heat. Stir in chicken and season with salt, pepper, and garlic powder. Cook until chicken is cooked through and browned, about 5 minutes. Remove chicken to paper towels.

Pour chicken broth into the skillet. Then stir in asparagus, garlic and a pinch more of garlic powder, salt and pepper. Cover and let steam until the asparagus is just tender, about 5-10 minutes. Return chicken to the skillet, and warm through.

Stir the chicken mixture into pasta, and mix well. Let sit about 5 minutes. Drizzle with 2 tablespoons olive oil, stir again, then sprinkle with Parmesan cheese.

 

 

 

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