Asparagus, Chicken and Pecan Pasta


Asparagus, Chicken, and Pecan Pasta
(leftovers are even more delicious)
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1 16-ounce package of penne pasta (or use egg noodles or fettuccine)
1 tablespoon olive oil
1 teaspoon minced garlic
1 red bell pepper, chopped
2 bunches asparagus, trimmed and cut into 1 inch pieces
1 cup chicken broth
1/4 cup chopped fresh basil (only use fresh basil, it makes all the difference)
Salt to taste
1/2 teaspoon pepper
3 tablespoons butter
1 pound grilled chicken breast strips, cut into bite size
1 1/2 cuts grated Parmesan cheese
1/2 cup pecan halves

Bring large pot of lightly salted water to a boil. Add pasta and cook until al dente.

Heat olive oil in a Dutch oven or large pot over medium heat. Stir in garlic, red pepper, and asparagus; cook and stir 5 minutes until the garlic softens and mellows. Pour in the chicken broth and bring to a boil over medium-high heat. Simmer until the vegetables have softened, then add the basil, salt, pepper, butter and chicken. Cook and stir a few minutes until the chicken is hot. Stir in the cooked pasta, then fold in the Parmesan cheese and pecan halves to serve. SOOO YUMMY