Creamy Chicken and Asparagus Pasta
What you need:
- 12 oz. penne pasta
- 1 lb. boneless, skinless chicken breasts, cut into bite-size pieces
- Salt and pepper
- 1 tsp. paprika
- 1 tsp. garlic powder
- 3 Tbsp. olive oil, divided
- 1 lb. asparagus, cut into 2-inch pieces
- 1/2 large red bell pepper, diced
- 1/2 onion, diced
- 4 Tbsp. unsalted butter
- 1 tsp. minced garlic cloves
- 1/2 tsp. crushed red pepper flakes
- 2 Tbsp. all-purpose flour
- 1 cup milk
- 1 cup chicken broth
- 1 1/2 cups shredded Parmesan
- Chopped parsley, for garnish
Directions:
- Cook pasta in salted boiling water al dente according to package instructions.
- Meanwhile, season chicken with salt, pepper, paprika, and garlic powder.
- In a large skillet, heat 1 Tbsp. olive oil over medium-high heat.
- Cook chicken until browned on each side and cooked through. Remove from pan and keep warm.
- In the same skillet, heat 1 Tbsp. olive oil over medium heat.
- Add asparagus, red bell, and onion and cook until crisp tender, 3 to 5 minutes, stirring every once in a while. Remove from pan and keep warm with chicken.
- In same skillet, heat 1 Tbsp. olive oil and all of butter over medium heat. Scrape up any browned bits on the bottom of the skillet.
- Add garlic, red pepper flakes, and flour and whisk until thickened and smooth.
- Add milk and chicken broth slowly while whisking.
- Add Parmesan and whisk until smooth and creamy.
- Add chicken, veggies, and cooked pasta to skillet and toss to coat with sauce.
- Top with chopped parsley and serve.
Recipe from I Wash, You Dry
Posted on Fantastical Sharing of Recipes