Chicken Asparagus Tossed Penne

2 Servings

Ingredients

1 cup asparagus
1 1/2 cups uncooked whole-grain penne pasta
500 gm boneless, skinless chicken breasts
2 cloves garlic, minced
100g soft goat cheese, crumbled
1 can diced tomatoes, no salt added, including juice
2 tsps dried basil or oregano
1 tbsp Parmesan cheese Directions

Directions

Fill a large pot 3/4 full with water and bring to a boil. Add the pasta and cook until al dente (tender), 10 to 12 minutes.

Drain the pasta thoroughly. Set aside.

In a pot fitted with a steamer basket, bring 1 inch of water to a boil. Add the asparagus. Cover and steam until tender-crisp, about 2 to 3 minutes.

Spray a large nonstick frying pan with cooking spray. Add the chicken and garlic and saute over medium-high heat.

Cook until the chicken is golden brown, about 5 to 7 minutes. Add the tomatoes, including their juice, basil or oregano and simmer 1 minute more.

In a large bowl, add the cooked pasta, steamed asparagus, chicken mixture and goat cheese. Toss gently to mix evenly.

To serve, divide the pasta mixture between 2 plates. Sprinkle each serving with 1/2 tablespoon Parmesan cheese. Serve immediately. 

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