Reviewed: Nov. 26, 2005

Three of my favorite ingredients make up this excellent dish. A fast meal to assemble anytime.

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Reviewed: Nov. 10, 2005

Great and very easy!!! Make sure you actually know how to saute the chicken. It makes all the difference in the world. I tossed the penne in a tablespoon of butter. I will definitely make again.

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mmarrero5

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Reviewed: Oct. 27, 2005

Very dry - definitely felt like it was missing something

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Jodi

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Reviewed: Oct. 6, 2005

sd

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MANDAR1

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Reviewed: Sep. 23, 2005

very bland

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JADERENEE

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Reviewed: Sep. 18, 2005

This was such a waste of food and time. Way too dry after adding chicken broth. I will never make this again.

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HAZELNUTCREAM

Cooking Level: Expert

Home Town: Elyria, Ohio, USA

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Reviewed: Jul. 9, 2005

This was my first real kitchen experience; mom was tired, and it was MY turn to do dinner. As a 17-year-old, I know I'm a bit behind in the cooking arena...honestly, the most I'd ever attempted before was pancakes. So imagine the family's surprise when I was able to serve them this delicious and somewhat complicated-looking dish! Not to mention MY surprise when it all went smoothly...truly a quick and easy recipe. It was delicious, and I can't wait to cook again. The only alteration I was brave enought to attempt was to use more than one tbl. spoon of olive oil to saute the chicken, and to add a bit of salt while it was sizzling; it added a lot of flavor to the chicken, very tasty!

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SPOONBLAZER13

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Reviewed: Jul. 8, 2005

This dish is extremely easy to make, and tastes even better with whole wheat penne noodles. The red pepper flakes add just the right amount of spice. This is a new staple. Even my spiceaphobe husband complimented me.

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JENN1377

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Reviewed: Jul. 6, 2005

This was very delicious, and I will definitely make it many times in the future. I made some slight variations based on past reviews, but I'm sure it would have been just as good straight from the recipe. I cooked the chicken in the olive oil, red pepper flakes, garlic, and kosher salt. When the chicken was about halfway done, I added about 1/4 cup of white wine. I added the asparagus to the boiling water with the pasta for the last 3 minutes of cooking. While the pasta was draining, I stirred in halved grape tomatoes into the chicken just to heat them through and then tossed everything together. I loved this light meal -- it was quick, easy, and delicious!

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ApplePieSF

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Reviewed: Jun. 25, 2005

Very good! I used a little less red pepper flakes, and I chopped up turkey bacon and added it when I put in the asparagus. It may sound odd, but it really added extra flavor!

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MARSHMALO

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Reviewed: May 3, 2005

As previous reviews have stated: this recipe is very dry and bland as is! I love asparagus so I decided to give it a second chance only ‘kicking it up a notch’ by sautéing one yellow pepper, ½ a medium size red onion, 1 cup sliced cherry tomatoes and 3 leaves of fresh basil along with the red pepper, asparagus and garlic. I also took other reader’s advice and added 1 cup of low sodium chicken broth to the pasta mixture. This was wonderful!!!! Sooo yummy I can’t wait to cook it again  The fresh basil really added to the spicy red pepper and garlic taste while the chicken broth kept things moist. Enjoy!

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DPORTLOC

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Reviewed: Apr. 23, 2005

Very tasty and easy to make. I did alter it a little, I added cajun seasoning to the other spices. Will reduce the amount of pasta called for next time. Was great for leftovers the next day. I didn't need to add any chicken broth to it, was tasty just the way it was.

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mn78

Cooking Level: Intermediate

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Reviewed: Mar. 13, 2005

I made this dish, with my oldest son's help, for my wife for our anniversary/valentine's day. This was a fairly easy dish to make and tasted great! The only thing that I did different, was to add 2 TBSP of butter before tossing with the pasta. The wife says that this one is definately a keeper.

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FIREDAWWG

Cooking Level: Intermediate

Home Town: Cedartown, Georgia, USA

Living In: Dover, Delaware, USA

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Reviewed: Feb. 17, 2005

I added some onions like someone suggested and also about 1/4 cup chicken broth. It was still a little dry so I would add some more next time. This will be excellent with alfredo sauce!

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EMIHOKUMEN

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Reviewed: Dec. 2, 2004

I've made a variation of this recipe before, using spaghetti noodles and adding mushrooms. When there's about 3 mins. left, I cook the asparagus with the noodles, rather than in the skillet. Also, try adding white wine or broth to keep it from being too dry. It's a very easy recipe and is great for weekday meals.

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AMANDAPETE1

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Reviewed: Nov. 7, 2004

My husband thought it was too dry and bland. I thought it was pretty good. Take from that what you will.

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MADAHARI

Cooking Level: Intermediate

Living In: Chester, New Hampshire, USA

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Reviewed: May 24, 2004

I love asparagus and chicken...so I was bound to enjoy this recipe. I added 3/4 of a can of cream of celery and 1/4 cup of chicken broth to this recipe because it was too dry for me without it. I enjoyed it and it was pretty easy to make.

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LDILLBECK

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

Living In: Westerville, Ohio, USA

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Reviewed: Apr. 8, 2004

Very, very good! The only thing I eased up on was the amount of red pepper flakes and I also added about a 1/4 cup of low sodium chicken broth when I added the pasta to the asparagus/chicken mixture. Would definately make this again.

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Lisa Bettina

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Reviewed: Apr. 1, 2004

I made a few changes to this dish and I thought it turned out very healthy and tasty. I took others' advice and only used 8 oz of pasta and it was the perfect amount. I added a can of stewed tomatoes and a cup of chicken broth to the asparagus and garlic and I grilled the chicken on my George Foreman grill before I added it to the asparagus/tomato mixture. I didn't use any oil, which cut down the fat content. It was just spicy enough for me and it wasn't too dry. I am not an asparagus lover, but I liked the taste of this dish and I will definitely make it again.

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VONJACKIE

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Reviewed: Mar. 28, 2004

I made this several nights ago, and I was happy with the results. I used the precooked Italian chicken strips, so that saved me a bunch of time. I drizzled some extra virgin olive oil over the finished dish, as it seemed a little dry to me. Leftovers were good, too. You can probably experiment a lot with this dish, added different spices and veggies! I will make this again!

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JenniferJarvis

Cooking Level: Expert

Home Town: Hatboro, Pennsylvania, USA

Living In: Roanoke, Virginia, USA

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Asparagus, Chicken and Penne Pasta

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