Chicken Asparagus Penne Pasta

By | August 22, 2024

  • Serves
    10-12
Author Notes

I love pasta, but left pasta alone for a lot of years because my body just doesn’t like carbs. Being diabetic seemed to severely limit my pasta intake. Then I found Dreamfield’s Pasta. I love this dish. Even My Mountain Man ‘likes’ this dish. He’s really a meat and taters kinda guy. If he likes this pasta salad then hopefully you will, too. Add to that the spring asparagus season is here and you’ve got the perfect picnic and back porch settin’ food! (Pollen not included) And it is oh, so, easy! —vivisue

Ingredients

  • 1 pound

    Chicken Tenders


  • 1 packet

    Zesty Italian Dressing Mix – Dry


  • 14.5 ounces

    box of Dreamfield’s Penne Pasta


  • 2 tablespoons

    Extra Virgin Olive Oil


  • 3

    Garlic Cloves, minced


  • 1 pound

    Asparagus, trimmed and chopped into 1″ pieces


  • 3 cups

    Cherry Tomatoes


  • 1/2 cup

    fresh chopped Celery


  • 1/2 cup

    finely chopped Onion


  • 1/2 cup

    Chicken Stock


  • 1/2 cup

    Pasta Water


  • 2 tablespoons

    White Balsamic Vinegar


  • 1

    small can sliced Black Olives


  • 1

    small can sliced green olives (or sub capers)


  • 2 cups

    fresh grated Parmigiano-Reggiano Cheese


  • 4 tablespoons

    fresh chopped Basil


  • 2 tablespoons

    fresh cracked Pepper

Directions
  1. Cook pasta according to directions. Reserve 1/2 cup pasta water for later.
  2. Grill chicken tenders in 1 Tbsp. olive oil and season with 1 Tbsp. of the italian dressing mix. Save the rest of the dressing mix for later.
  3. Saute’ garlic and asparagus pieces in 1 Tbsp. olive oil until asparagus is slightly tender. Add tomatoes and stir over medium high heat for 2 minutes. Add all sauteed ingredients to pasta.
  4. Add all other ingredients, except for 1/4 cup cheese and basil to pasta. Mix thoroughly. Salt to taste. When ready to serve, sprinkle with basil and remaining cheese. Serve warm or chill before serving. Your choice.

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