Email to Master Chef Don F. Easley Jr.      

Chicken Breasts with Pasta

Source of Recipe

Master Chef Don Easley


Recipe Introduction

If you are tired of tomato based pasta, try this one. Asparagus and chicken are tossed with penne pasta."This dish is slightly spicy. It has a unique and awesome taste!"Serves 8

List of Ingredients

1 (16 ounce) package dry penne pasta
2 tablespoons olive oil, divided
3/4 pound skinless, boneless chicken breast meat - cut into bite-size pieces
4 cloves garlic, minced
12 ounces asparagus, trimmed and cut into 1 inch pieces
1 teaspoon crushed red pepper flakes
salt and pepper to taste
1/2 cup grated Parmesan cheese


Recipe

Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente.
Drain, and transfer to a large bowl.
Heat 1 tablespoon olive oil in a large skillet over medium heat.
Saute chicken until firm and lightly browned; remove from pan.
Add the remaining tablespoon of olive oil to the skillet. Cook and stir garlic, asparagus, and red pepper flakes in oil until asparagus is tender.
Stir in chicken, and cook for 2 minutes to blend the flavors.
Season with salt and pepper.
Toss pasta with chicken and asparagus mixture.
Sprinkle with Parmesan cheese