PENNE WITH CHICKEN AND ASPARAGUS
A light but super-tasty pasta dish, with fresh asparagus cooked in broth with sauteed garlic and seasoned chicken.
Provided by LAUREL B
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 35m
Yield 8
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 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 garlic powder, salt, and pepper. Cover, and steam until the asparagus is just tender, about 5 to 10 minutes. Return chicken to the skillet, and warm through.
- Stir 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.
Nutrition Facts : Calories 332.1 calories, Carbohydrate 43.3 g, Cholesterol 19.6 mg, Fat 10.9 g, Fiber 3.1 g, Protein 16.7 g, SaturatedFat 2 g, Sodium 68.7 mg, Sugar 3 g
PENNE WITH ASPARAGUS AND CHERRY TOMATOES (SPRING)
Provided by Giada De Laurentiis
Categories main-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta, reserving about 1/2 cup of the pasta water.
- In a large saute pan, heat the oil over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the asparagus, season with the salt and pepper, and cook for 3 minutes until slightly soft. Add the cherry tomatoes and peas. Cook for 2 minutes. Pour the chicken stock into the pan and bring the mixture to a simmer. Cook until the tomatoes start to burst and the stock is reduced by half, about 3 minutes.
- Transfer the asparagus mixture to a large serving bowl. Add the cooked pasta and 1/2 of the Parmesan. Toss well, adding reserved pasta water, if needed, to loosen the pasta. Garnish with the remaining Parmesan and chopped basil.
JAW DROPPINGLY DELICIOUS ASPARAGUS PENNE (RACHAEL RAY)
Recipe taken from "Rachel Ray's Big Orange Book". I haven't tried this yet, however it caught my eye because it has asparagus in it. I am trying to be more healthy and have more veggies in my diet. This book has a vegetarian section in it, which I was real excited about. :]
Provided by marggie
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Bring a large pot of water to a boil. Salt the water. Drop the asparagus in for 2 minutes, then remove, drain, and chop into 2-inch pieces. Add the pasta to the water and cook to al dente.
- To a skillet placed over medium heat, add the EVOO and butter. When the butter melts into the oil, add the garlic and gently cook for 2 to 3 minutes, then sprinkle the flour into the pan and cook for 1 minute, stirring. Whisk in the stock, half and half, mustard, and lemon zest. Season the sauce with salt, pepper, and tarragon, and cook for 2 to 3 minutes to thicken. Add the lemon juice, and gently toss the asparagus and pasta with the sauce to coat. Turn off the heat and adjust the salt and pepper to taste, then top with grated cheese and serve.
Nutrition Facts : Calories 547.6, Fat 11.6, SaturatedFat 5.7, Cholesterol 24.4, Sodium 156.2, Carbohydrate 98.2, Fiber 12.4, Sugar 2, Protein 22.2
PENNE WITH ASPARAGUS
This is from Vegetarian Times. Usually I have to tweak their recipes to make them work for me, but this one is good just the way it is. It could be because my homemade sauce is so flippin' delicious, lol ;)! Or it could just be a good recipe. That's probably it. I use soymilk to keep it dairy-free, but I imagine the dairy version is just as good (probably better if you prefer dairy!).
Provided by chiclet
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Bring large pot of lightly salted water to a boil. Add pasta; stir to prevent sticking. Cook pasta until just tender, according to package directions, about 10 minutes. Drain well.
- Meanwhile, in large skillet, heat oil over medium heat. Add shallots and cook, stirring occasionally, until softened, 6 to 7 minutes.
- Stir in tomato sauce and half-and-half or soymilk, increase heat to high and bring to a boil. Add asparagus and tarragon and reduce heat to low. Partially cover and cook until asparagus are tender and sauce is slightly thickened, 10 to 12 minutes.
- Add pasta to asparagus mixture along with salt and pepper. Toss until well coated. Serve hot.
Nutrition Facts : Calories 382.4, Fat 10, SaturatedFat 3.7, Cholesterol 14.9, Sodium 984.1, Carbohydrate 67, Fiber 12.7, Sugar 8.2, Protein 12.8
ASPARAGUS PENNE
Penne and delicious asparagus, highlighted with cherry (or grape) tomatoes. Plunk em' in, and just devour!
Provided by Andi Longmeadow Farm
Categories One Dish Meal
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta, reserving about 1/2 cup of the pasta water.
- In a large saute pan, heat the oil over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the asparagus, season with the salt and pepper, and cook for 3 minutes until slightly soft. Add the cherry tomatoes and peas. Cook for 2 minutes. Pour the stock into the pan and bring the mixture to a simmer. Cook until the tomatoes start to burst and the stock is reduced by half, about 3 minutes.
- Transfer the asparagus mixture to a large serving bowl. Add the cooked pasta and 1/2 of the Parmesan. Toss well, adding reserved pasta water, if needed, to loosen the pasta. Garnish with the remaining Parmesan and chopped basil.
PASTA WITH ASPARAGUS AND PEAS
Steps:
- Place penne in a large pot of rapidly boiling, salted water. When pasta is about 2 minutes from being done, add the asparagus and peas and cook for 2 to 3 minutes or until the pasta and asparagus are cooked. Reserve 1 cup of cooking liquid. Drain pasta and return to the pot. Place the pot over low heat.
- To the pasta and veggies, add only as much water as is necessary to create a nice "sauce". Cook for 1 minute, stirring constantly. Remove from the heat and add the garlic, cheese, olive oil, and oregano and toss to combine. Taste and season with salt and pepper. Serve immediately.
Nutrition Facts : Calories 334.1 calorie, Fat 3.7 grams, SaturatedFat 1 grams, Carbohydrate 55.7 grams, Fiber 11.8 grams, Protein 18 grams
PENNE WITH ASPARAGUS AND PEPPERS
Steps:
- In a large skillet, combine asparagus, stock, onions, garlic, peppers, and Italian seasoning. Bring to a boil and reduce liquid to 1/4 cup, about 8 to 10 minutes.
- Stir in remaining ingredients, except cheese. Toss with hot, cooked pasta. Top with cheese and serve hot.
PENNE WITH ASPARGUS-PROSCIUTTO SAUCE
Provided by Food Network
Time 35m
Yield 6 servings (or 4 very hungry p
Number Of Ingredients 9
Steps:
- Set a large pot of cold water to boil. Once it reaches a rolling boil, add a pinch of salt and let return to a full boil.
- After washing the asparagus and cutting away any woody ends, boil them in the water just until you can penetrate the thick end of 1 of the stalks by stabbing it with a fork. Lift out the asparagus but continue to let the water boil. Cut off the tips of the asparagus and reserve. Chop the asparagus stalks into 1-inch pieces and then puree either in a manual food mill or in a blender or food processor. The result should be a thick cream.
- Melt the butter in a saucepan and then add the prosciutto bits, sauteing just until they give off a little fragrance. Then stir in the asparagus puree and, moments later, the Parmigiano-Reggiano. Cook gently, taking care that the sauce does not boil.
- At this point, toss the penne into the pot of boiling water. Cook for 8 minutes or according to package instructions. Once penne is cooked, drain water and place penne in a warm bowl.
- While the penne is cooking, add the asparagus tips and some of the cream to the sauce. You do not want to make the sauce too liquid, so only add as much cream as will give the sauce a velvety texture.
- Once the penne is cooked, spoon the sauce on and toss. Serve on individual plates with a pinch more Parmigiano-Reggiano on top an
CHICKEN AND ASPARAGUS WITH PENNE PASTA
Easy dinner that tastes amazing.
Provided by Sandi Quinly
Categories Main Dish Recipes Pasta Chicken
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Cover a baking sheet with aluminum foil.
- Spread the chicken breast tenderloins on the baking sheet and sprinkle with garlic salt and seasoned salt.
- Bake chicken in the preheated oven until no longer pink in the center and the juices run clear, about 15 minutes. Set aside; when cool enough to handle, cut tenderloins into bite-size pieces.
- Fill a large pot with lightly salted water, bring to a boil, and stir in penne. Cook pasta at a boil, stirring occasionally, until penne are cooked through but still slightly firm, about 11 minutes; drain.
- Transfer penne back to cooking pot and stir in butter and Parmesan cheese until pasta is coated.
- Heat olive oil in a skillet over medium heat; place asparagus into the hot oil and sprinkle with garlic salt. Cook and stir until asparagus are tender, about 7 minutes.
- Transfer penne pasta into a large serving bowl and top with asparagus and chicken tenderloin pieces. Lightly mix asparagus and chicken into the pasta to serve.
Nutrition Facts : Calories 458.3 calories, Carbohydrate 58.2 g, Cholesterol 56.2 mg, Fat 12.9 g, Fiber 4.1 g, Protein 28.8 g, SaturatedFat 4.6 g, Sodium 269.3 mg, Sugar 3.9 g
PENNE WITH ASPARAGUS AND CREAM SAUCE
A beautifully simple garlicky cream sauce, roasted asparagus and whole wheat penne come together for an excellent vegetarian meal.
Provided by merron-iru kami
Categories Penne
Time 30m
Yield 8-16 serving(s)
Number Of Ingredients 13
Steps:
- Prepare pasta according to box directions.
- While pasta is cooking, wash asparagus, break off the woody stems and arrange on a cookie sheet. Drizzle with olive oil and salt and pepper. Broil for 5-10 minutes until the asparagus is tender (to your personal taste). Once cooked, chop asparagus roughly and toss it with drained pasta in a large serving bowl.
- Melt butter in a sauce pan and add garlic, sauteing until it is turning golden and fragrant. Remove from heat.
- Whisk in wheat flour to form a roux, being careful to avoid any lumps. When it is perfectly smooth, add white wine, whisking to incorporate.
- Return saute pan to the heat, allow alcohol to evaporate (should take about 30 seconds) and immediately whisk in heavy cream.
- Continuing to whisk, add shredded Gouda and stir gently until it melts. Once melted, add remaining ingredients and bring to temp., or just until the sauce begins to bubble.
- Pour sauce over pasta and asparagus. Toss and garnish with toasted walnuts, if desired.
PENNE PASTA WITH ASPARAGUS SAUCE
This is an absolutely fabulous pasta side dish I created to go along with my scallops in white wine sauce. It really highlights the scallops. Hope you enjoy!!
Provided by polly salama
Categories Penne
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cut the asparagus into one inch pieces; reserving the tips.
- Cook asparagus in 5 quarts of water until very tender 6-8 minutes.
- Reserve the water by using a slotted spoon to remove the asparagus to a colander.
- Put the drained asparagus in a food processor.
- Cook the tips for 3-5 minutes until just tender.
- Remove from water with slotted spoon, reserving the water.
- Puree the stems with the lemon zest and oil and 1/2 cup of the asparagus water.
- Cook the pasta in the asparagus water to your liking.
- Drain the pasta saving 2 cups of the water.
- Combine the pasta, asparagus sauce and add asparagus water if the sauce is too thick- a little at a time.
- Stir in tips and grated cheese.
- Stir until cheese is melted.
- Serve with a light dusting of chopped parsley.
SHRIMP AND ASPARAGUS PENNE
This pretty pasta main course has only a few ingredients, so it's a breeze to whip up. "We used to prepare it with heavy cream, but I substituted half-and-half to cut fat, and it's just as good," writes Diane Shipley of Concord, Ohio.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute asparagus in butter for 4 minutes. Add shrimp; cook and stir for 3-4 minutes or until shrimp turn pink. Remove and keep warm., In a small bowl, combine the flour, salt and cream until smooth; gradually add to the skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in 1/4 cup cheese. , Remove from the heat. Drain pasta; toss with shrimp mixture and sauce. Sprinkle with remaining cheese.
Nutrition Facts : Calories 417 calories, Fat 11g fat (6g saturated fat), Cholesterol 199mg cholesterol, Sodium 580mg sodium, Carbohydrate 46g carbohydrate (4g sugars, Fiber 3g fiber), Protein 32g protein. Diabetic Exchanges
PENNE WITH ASPARAGUS
Provided by Dawn Murray
Categories Cheese Pasta Tomato Side Vegetarian Quick & Easy Asparagus Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 11
Steps:
- Melt butter with oil in heavy large Dutch oven over medium-high heat. Add asparagus and sauté 3 minutes. Using slotted spoon, transfer asparagus to bowl. Add onions and garlic to Dutch oven. Sauté until light golden, about 10 minutes. Add tomatoes with their juices, oregano and crushed red pepper. Bring sauce to boil. Reduce heat to medium and simmer until sauce thickens slightly, breaking up tomatoes with back of spoon and stirring occasionally, about 15 minutes.
- Return asparagus to sauce. Cook until asparagus is crisp-tender, about 3 minutes. Add penne and 1/2 cup cheese. Toss to combine. Season with salt and pepper. Transfer pasta to large bowl. Serve, passing additional cheese separately.
PENNE WITH ASPARAGUS AND BASIL
Steps:
- Heat oil in heavy large skillet over medium-high heat. Add garlic and red pepper; sauté until garlic is golden, about 2 minutes. Add asparagus, tomatoes, stock and 1/4 cup sliced basil. Cook until asparagus is crisp-tender, about 8 minutes. Season with salt and pepper. Remove from heat.
- Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain. Transfer to large bowl.
- Pour sauce over pasta. Add cheese, parsley and 1/4 cup chopped basil. Toss to coat. Season with salt and pepper.
ASPARAGUS, CHICKEN AND PENNE PASTA
This dish is slightly spicy. It has a unique and awesome taste!
Provided by JWEARY15
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pasta
Time 35m
Yield 8
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente. Drain, and transfer to a large bowl.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Saute chicken until firm and lightly browned; remove from pan. Add the remaining tablespoon of olive oil to the skillet. Cook and stir garlic, asparagus, and red pepper flakes in oil until asparagus is tender. Stir in chicken, and cook for 2 minutes to blend the flavors. Season with salt and pepper.
- Toss pasta with chicken and asparagus mixture. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 310.7 calories, Carbohydrate 43.2 g, Cholesterol 29.1 mg, Fat 6.8 g, Fiber 2.8 g, Protein 20.3 g, SaturatedFat 1.8 g, Sodium 112.7 mg, Sugar 2.5 g
PENNE WITH ASPARAGUS AND MUSHROOMS
I love this pasta dish in the summer. It is filling without being too heavy, and fresh asparagus in season is the best. This is not meant to have a heavy sauce, just a light cream that's full of flavor to coat the ingredients. Proscuitto or ham may be substituted for the bacon, but you'll probably need to add a tablespoon of butter to saute the onion and mushrooms.
Provided by Gatorbek
Categories Penne
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large pot, prepare pasta according to package directions until al dente.
- Meanwhile, in a large skillet over medium high heat, brown the bacon for 2 minutes. Add the onions and saute about 5 minutes until the onions are soft.
- Add the mushrooms and saute until tender and the liquid evaporates, about 5 minutes more.
- Stir in asparagus, chicken broth, and evaporated milk or cream and bring up to a simmer. Add pasta and stir. Cover and simmer for 3-5 minutes, until the asparagus is crisp-tender, but NOT mushy. Serve immediately sprinkled with parmesan cheese and pepper.
Nutrition Facts : Calories 519.4, Fat 21, SaturatedFat 7, Cholesterol 33, Sodium 409.9, Carbohydrate 70.1, Fiber 10.6, Sugar 3.1, Protein 15.7
SPRINGTIME PENNE
With ham, asparagus, onion and pasta in a creamy sauce, this stovetop supper is tasty enough for even your pickiest guests. It's great with penne, but you can also try it with mostaccioli or another type of pasta.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 5 servings.
Number Of Ingredients 9
Steps:
- Cook pasta according to package directions. Meanwhile, in a large skillet, saute asparagus and onion in butter for 5-8 minutes or until asparagus is crisp-tender., Add the ham, cream, pepper and salt; bring to a boil. Reduce heat; cook over low heat for 1 minute. Drain pasta. Add to the asparagus mixture; toss to coat. If desired, top with shredded Parmesan cheese.
Nutrition Facts : Calories 389 calories, Fat 21g fat (12g saturated fat), Cholesterol 75mg cholesterol, Sodium 617mg sodium, Carbohydrate 37g carbohydrate (4g sugars, Fiber 3g fiber), Protein 16g protein.
ASPARAGUS AND SHRIMP PENNE PASTA
It's that time of year for everyone to eat their fill of fresh asparagus! I found this from Kraft and thought it looked wonderful.
Provided by nonnie4sj
Categories Penne
Time 27m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Cook asparagus in 1 tablespoons of the prepared dressing in large nonstick skillet on medium heat 3 minutes, stirring frequently.
- Add shrimp and red pepper; cover.
- Cook 5 minutes or until shrimp turn pink and vegetables are crisp-tender, stirring occasionally.
- Meanwhile, cook pasta as directed on package.
- Drain pasta; place in large serving bowl.
- Add remaining dressing, asparagus mixture and cheese; toss lightly.
- Serve immediately or cover and refrigerate until chilled.
Nutrition Facts : Calories 281.9, Fat 6.5, SaturatedFat 3.4, Cholesterol 133, Sodium 347.9, Carbohydrate 34, Fiber 5.9, Sugar 3, Protein 22.9
PENNE AND ASPARAGUS WITH RICOTTA CHEESE
Steps:
- Cook the pasta according to package directions, omitting any oil or butter.
- Two to four minutes before the pasta is done, add the asparagus to the water (2 minutes for thin spears, 4 minutes for thick). Before draining, reserve about 1 cup of the pasta water in a small bowl. Drain the pasta.
- Meanwhile, add the garlic, ricotta, and olive oil to a large serving bowl. As soon as the pasta is drained, mix in 1/3 cup of the reserved pasta water. Immediately add the pasta and asparagus and gently toss until the pasta and asparagus are coated with the cheese mixture. Season with salt and pepper. Gently toss again. If the mixture seems too dry, add more reserved pasta water, about 1/4 cup at a time, until no longer dry. Sprinkle the Parmesan over the pasta and sprinkle with the red pepper flakes, if desired. Serve immediately.
- nutrition information
- Each (about 2-cup) serving has:
- Calories: 318
- Protein: 15g
- Carbohydrates: 60g
- Fat: 7g
- Saturated Fat: 2g
- Cholesterol: 18mg
- Fiber: 9g
- Sodium: 183mg
LEMON ASPARAGUS PASTA
Bright lemony flavor. Easy to make and can sit out during warm weather. Can be served hot, warm, or cold.
Provided by Chop Suey
Categories Side Dish
Time 30m
Yield 8
Number Of Ingredients 7
Steps:
- Fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, for about 8 minutes. Penne will still be slightly firm.
- Stir asparagus into the pot with the boiling penne pasta and bring back to a boil; cook until pasta is tender and asparagus is softened but still bright green, about 3 more minutes. Drain pasta and asparagus.
- Place penne and asparagus into a large bowl; lightly stir in lemon zest, lemon juice, Parmesan cheese, olive oil, salt, and black pepper until thoroughly combined.
Nutrition Facts : Calories 377.6 calories, Carbohydrate 45 g, Cholesterol 8.8 mg, Fat 17.8 g, Fiber 3.8 g, Protein 12.7 g, SaturatedFat 3.9 g, Sodium 157.7 mg, Sugar 3 g
ELEGANT PENNE WITH ASPARAGUS AND SHRIMP
This is a healthy, hearty, yet elegant recipe that is good enough for guests. It is also very easy and can be made with little notice. With low-carb pasta this can a good low-carb meal idea.
Provided by MissyPorkChop
Categories Main Dish Recipes Pasta Shrimp
Time 35m
Yield 2
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil. Add penne and cook until al dente, 8 to 10 minutes; drain.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in the garlic and onion, and cook until the onion has softened and turned translucent, about 5 minutes. Pour in the white wine, and simmer for 2 minutes. Stir in the red pepper flakes, butter, and asparagus; cook until the asparagus is just tender, about 3 minutes. Add the shrimp and lemon juice, continue cooking until the shrimp have turned pink and are no longer translucent in the center. Season to taste with salt and pepper.
- Toss the cooked penne pasta with the shrimp and asparagus mixture. Sprinkle with parsley and Parmesan cheese to garnish.
Nutrition Facts : Calories 637.6 calories, Carbohydrate 37.1 g, Cholesterol 313.5 mg, Fat 27.2 g, Fiber 3.5 g, Protein 50.4 g, SaturatedFat 8.5 g, Sodium 522.2 mg, Sugar 4.5 g
PENNE WITH PISTACHIOS, ASPARAGUS, AND CREAM
This recipe is from the great Italian chef, Mary Ann Esposito.(with a couple of little modifications)
Provided by MsPia
Categories Penne
Time 25m
Yield 10 cups, 6 serving(s)
Number Of Ingredients 11
Steps:
- Cook the asparagus in a stockpot in boiling salted water, uncovered, over medium-high heat until tender, about 3 minutes. Remove the asparagus, saving the water so the pasta can be prepared in the same pot.
- Sauté garlic in butter in a sauté pan over medium heat.
- Meanwhile start cooking the pasta, according to package directions.
- Add the asparagus and pepper.
- Increase heat to high and pour in the wine, stirring for about 1 minute. Reduce heat to medium.
- Pour the half and half and the cream over asparagus mixture and simmer for 2 minutes.
- Season with salt.
- When pasta is done, drain and return to pot.
- Combine asparagus sauce with pasta, stirring over medium heat.
- Add cheese, stirring until it melts; transfer to platter.
- Garnish with pistachio nuts and serve immediately.
Nutrition Facts : Calories 530, Fat 23.2, SaturatedFat 12.1, Cholesterol 56.2, Sodium 598.6, Carbohydrate 68.5, Fiber 10.6, Sugar 1.8, Protein 13.7
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