In June I posted my first recipe from the Mayo Clinic web site: Baked Chicken with Wild Rice, Onion and Tarragon. It was an A+. Today I offer my second from the same web site: Chicken with Asparagus and Penne Pasta. Another A+.
This was a super quick meal after a long day at work; pasta is the quintessential comfort food in our house. Can you believe that this amount equals 4 portions???? That’s crazy!! I guess when you cut out fat and calories, you can beef up the serving amount. Try this; you’ll be impressed by how flavorful and satisfying it is.
I followed the recipe to the letter, except for two changes. One: I added hot pepper flakes when browning the chicken. Two: I used 1 T of olive oil instead of spraying the pan (I don’t like to spray my cast iron skillet) Oh, and a third change: I used Feta instead of goat cheese.
Here’s what you need for four huge portions:
3 C penne pasta (I used wheat pasta)
2 C chopped asparagus
12 ounces boneless, skinless chicken breasts, cut into 1-inch cubes
4 cloves garlic ( I used lots more)
Hot pepper flakes to taste (we like lots…. Maybe 1 teaspoon)
2 cans (14.5 ounce) diced tomatoes including juice
2 ounces Feta cheese - crumbled
2 T Parmesan for serving
Here’s what you do:
Cook pasta according to package. Set aside. Cut asparagus into 1 inch pieces and steam just until fork tender. Set aside.
Heat 1 T olive oil (I measured my oil so I didn’t go overboard) in a skillet, add garlic, hot pepper flakes and chicken. Cook until chicken is tender, but not dried out.
Add the tomatoes and continue to cook for a few minutes more.
In a large bowl combine the pasta, asparagus, tomato and chicken mixture and the 2 ounces of Feta. Mix well. I also added about ¼ C of the pasta water, but it really didn’t need it. Serve with a few tablespoons of Parmesan cheese. Great leftovers for lunch.