Chicken And Asparagus Pasta
1 lb penne pasta (455 g)
¼ cup olive oil (60 mL), plus 2 tablespoons
4 cloves garlic cloves, diced
1 lb chicken breast (455 g), cubed
salt, to taste
pepper, to taste
½ cup chicken broth (120 mL)
1 lb aspargus (455 g)
1 cup grated parmesan cheese (110 g)
2 cups cherry tomatoes (400 g), or grape tomatoes
How to Make It
In a pot, cook pasta according to package instructions, drain, then set aside.
In the same pot, heat 2 tablespoons olive oil and sauté 2 garlic cloves.
Add chicken breasts, season with salt and pepper, and fully cook. Remove cooked chicken from pot and set aside.
In the same pot, pour the chicken broth, then add asparagus, salt, pepper, and the remaining garlic and stir. Cover and reduce heat to a simmer for 5 minutes.
Add cooked chicken, penne, remaining olive oil, parmesan, and tomatoes, and stir until fully incorporated and the cheese has melted.
Serve while hot.
Liquid Measuring Cup
One-Pot or Pan
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