Asparagus, Chicken & Pecan Pasta
Ingredients
| 8 oz | pasta |
| 1 tbsp | olive oil |
| 1 tsp | minced garlic |
| 1/2 | red bell pepper, chopped |
| 1 bunch | asparagus, trimmed cut to 1" pieces |
| 1 cup | chicken broth |
| 2 tbsp | fresh basil, chopped |
| salt, to taste |
| 1/4 tsp | pepper |
| 2 tbsp | butter |
| 1 lb | cooked chicken |
| 3/4 cup | grated Parmesan cheese |
| 1/4 cup | pecan halves |
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Steps
- Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain.
- Heat the olive oil in a Dutch oven or large pot over medium heat. Stir in the garlic, red pepper, and asparagus; cook and stir 5 minutes until the garlic softens and mellows.
- Pour in the chicken broth, and bring to a boil over medium-high heat. Simmer until the vegetables have softened, then add the basil, salt, pepper, butter, and chicken. Cook and stir a few minutes until the chicken is hot.
- Stir in the cooked pasta, then fold in the Parmesan cheese and pecan halves to serve.
Note
Cooked chicken in skillet with an Italian dressing marinade