- 1 pound chicken breast tenderloins
- 1 pinch garlic salt, or to taste
- 1 pinch seasoned salt, or to taste
- 1 pound uncooked penne pasta
- 2 tablespoons butter
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 pound fresh asparagus, trimmed and cut crosswise into thirds
- 1 pinch garlic salt, or to taste
- Preheat oven to 375 degrees F (190 degrees C).
- Cover a baking sheet with aluminum foil.
- Spread the chicken breast tenderloins on the baking sheet and sprinkle with garlic salt and seasoned salt.
- Bake chicken in the preheated oven until no longer pink in the center and the juices run clear, about 15 minutes. Set aside; when cool enough to handle, cut tenderloins into bite-size pieces.
- Fill a large pot with lightly salted water, bring to a boil, and stir in penne. Cook pasta at a boil, stirring occasionally, until penne are cooked through but still slightly firm, about 11 minutes; drain.
- Transfer penne back to cooking pot and stir in butter and Parmesan cheese until pasta is coated.
- Heat olive oil in a skillet over medium heat; place asparagus into the hot oil and sprinkle with garlic salt. Cook and stir until asparagus are tender, about 7 minutes.
- Transfer penne pasta into a large serving bowl and top with asparagus and chicken tenderloin pieces. Lightly mix asparagus and chicken into the pasta to serve.
03/23/2017
recipepes.com
Chicken and Asparagus with Penne Pasta, recipe
PT15M
PT1H
5
455 calories
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