Asparagus, Chicken and Pecan Pasta

Post date: May 20, 2015 7:36:59 PM

Serves 6

Ingredients

16 oz gluten free penne pasta

1 Tbs olive oil

1 Tbs garlic, minced

1 red bell pepper, chopped

2 bunches asparagus, trimmed and cut into 1 inch pieces

14 oz chicken broth

¼ cup chopped fresh basil

Salt & pepper to taste

3 Tbs butter

1 pound grilled chicken breast strips

1 ½ cups grated Parmesan cheese

½ cup pecan halves (optional)

Red pepper flakes (optional)

Directions

Bring a large pot of lightly salted water to a boil. Add penne pasta and cook according to package directions until al dente; drain. Heat the olive oil in a Dutch oven or large pot over medium heat. Stir in the 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, red pepper flakes and pecan halves to serve.