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Wednesday, August 03 2011
This 30-minute recipe is the ticket to elegant weekday dining. The rich cream sauce perfectly coats the chicken chunks, asparagus, and pasta.

Prep Time: 5 mins
Total Time: 24 mins
Servings: Makes 6 servings.
1 bunch asparagus, trimmed and cut into 2-inch pieces 1 pound penne 2 tablespoons butter 1-1/4 pounds boneless, skinless chicken breasts, cut into 1-inch pieces3/4 cup heavy cream 1/2 cup grated Parmesan 1/2 cup chicken broth 1/4 teaspoon salt 1/4 teaspoon black pepper 1/4 cup toasted walnuts, optional
1 Bring a large pot of lightly salted water to boiling. Add asparagus and cook for 2 minutes. Scoop out and set aside.
2 Return water to boiling and add pasta. Cook as package directs; drain and keep warm.
3 Meanwhile, melt butter in a 12-inch skillet over medium-high heat. Add chicken and cook for 3 minutes, until no longer pink. Add asparagus, heavy cream, Parmesan, chicken broth, salt and pepper. Simmer until reduced slightly, about 7 to 8 minutes. Toss with pasta. Sprinkle with toasted walnuts, if desired. Makes 6 servings.

Nutrition Facts
Calories 575, Total Fat 24 g, Saturated Fat 12 g, Cholesterol 114 mg, Sodium 399 mg, Carbohydrate 53 g, Fiber 3 g, Protein 35 g.
Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 10:35 am   |  Permalink   |  0 Comments  |  Email

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