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 pieces
3/4 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
Bring a large pot of lightly salted water to boiling. Add asparagus and cook for 2 minutes. Scoop out and set aside.
Return water to boiling and add pasta. Cook as package directs; drain and keep warm.
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.
Per Serving: cal. (kcal) 575, Fat, total (g) 24, chol. (mg) 114, sat. fat (g) 12, carb. (g) 53, fiber (g) 3, pro. (g) 35, sodium (mg) 399, Percent Daily Values are based on a 2,000 calorie diet