Penne & Creamy Asparagus
Recipe from Family Circle

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

Penne & Creamy Asparagus

by 25  people

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  • 1   
    bunch asparagus, trimmed and cut into 2-inch pieces
  • 1   pound 
  • 2   tablespoons 
  • 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 
  • 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.
Nutrition information
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
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