Chicken and Asparagus Penne-Mayo Clinic Health System
By Mayo Clinic Staff
Goat cheese, such as Montrachet, has a soft, creamy texture and a slightly tangy flavor. If you prefer, you can use other cheeses in this recipe, such as feta or Romano.
1 1/2 cups uncooked whole-grain penne pasta 1 cup asparagus, cut into 1-inch pieces 6 ounces boneless, skinless chicken breasts, cut into 1-inch cubes 2 cloves garlic, minced 1 can (14.5 ounces) diced tomatoes, no salt added, including juice 2 teaspoons dried basil or oregano 1 ounce soft goat cheese, crumbled 1 tablespoon Parmesan cheese
Fill a large pot 3/4 full with water and bring to a boil. Add the pasta and cook until al dente (tender), 10 to 12 minutes, or according to the package directions. Drain the pasta thoroughly. Set aside.
In a pot fitted with a steamer basket, bring 1 inch of water to a boil. Add the asparagus. Cover and steam until tender-crisp, about 2 to 3 minutes.
Spray a large nonstick frying pan with cooking spray. Add the chicken and garlic and saute over medium-high heat. Cook until the chicken is golden brown, about 5 to 7 minutes. Add the tomatoes, including their juice, basil or oregano and simmer 1 minute more.
In a large bowl, add the cooked pasta, steamed asparagus, chicken mixture and goat cheese. Toss gently to mix evenly.
To serve, divide the pasta mixture between 2 plates. Sprinkle each serving with 1/2 tablespoon Parmesan cheese. Serve immediately.
Nutritional analysis per serving
Serving size :About 2 1/2 cups total
Total carbohydrate 56 g Dietary fiber 11 g Sodium 276 mg Saturated fat 3 g Total fat 7 g Trans fat 0 g Cholesterol 63 mg Protein 32 g Monounsaturated fat 2 g Calories 415 Sugars 0 g