Dear Reader,
I am sorry I have been away… the world has been a little crazy lately. But, I think I am back at it now and I have a yummy recipe you are sure to love… Basil-Asparagus Penne.
I found the recipe in Gooseberry Patch’s Meals in Minutes and tweaked it a bit to fit my family’s tastes 😉
I started by throwing some sweet peppers on the grill. You could use bell peppers if you’d like.
I also popped a box of Penne in the microwave and cooked it to al dente.
Meanwhile, I heated 2 Tablespoons of Olive Oil and added 4 Cloves of Minced Garlic.
As you can see below, I got mine a little toasted too far… had my oil too hot 😉
I then tossed in a pound of cubed chicken breasts to beef…er… chicken it up.
I cooked the chicken until the juices run clear…
I then added 32 oz of Canned Tomatoes with the juices and 1/2 Cup of Chicken Broth
Meanwhile I steamed a pound of asparagus in the microwave and then added it to the pan.
And 1/3 Cup Chopped Basil
Now add in those grilled peppers after you peel them.
Now pour your cooked pasta into a 9 x 13 pan
And cover with the chicken mixture and mix.
And top with 2/3 Shredded Parmesan
Broil for 5 minutes until perfection.
Yum!
Basil Asparagus Chicken
Ingredients
- 2 T Olive Oil
- 4 Garlic Cloves Minced
- 1 lb Cubed Chicken Breast
- 32 oz Canned Tomatoes
- 1/2 Cup Chicken Broth
- 1 lb Asparagus- Cooked
- Grilled Sweet Peppers- Peeled To Taste
- 12 oz Smart Taste Penne Cooked and Drained
- 2/3 Cup Shredded Parmesan
Instructions
- Heat oil and cook garlic for 1 minute
- Add cubed chicken and cook through
- Add tomatoes and broth
- Add asparagus and peppers
- Place cooked pasta in a 9 x 13 pan and pour mixture over the top.
- Mix well and cover with cheese.
- Broil for 5 minutes
Note: Affiliate links and meat were used in this post… cause Meatless Mondays don’t fly in this house… just sayin’
Sara Lancaster says
Those peppers on the grill look beautiful! What a shot.