Recipe by Emily
"Delicious, light, easy, and full of flavor; it doesn't get much better than that!"
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1 (12 ounce) package
uncooked penne pasta
cooked, shredded chicken
salt and black pepper to taste
garlic salt, or to taste
fresh asparagus, trimmed and cut into 2-inch pieces
chopped sun-dried tomatoes (not oil-packed)
reduced-sodium beef broth
1 (14 ounce) can
artichoke hearts, drained and quartered
grated Parmesan cheese
This was an exellent meal we all went back for seconds. I followed the directions with the change of chicken broth instead of the beef and using diced tomatoes instead of sundried. when you add the pasta it absorbs all the exess broth. my husband doesnt even like artichokes and said he dident mind them because it went well together. I added the parmasan over the pan of food with the butter and it came together well. This will definetly be a meal I make again.
This was pretty tasty but, I didn't like the shredded chicken -- next time I think I will use grilled chicken breasts and cut them into bite size slices; shredded chicken just got "lost" in the dish with all the other ingredients. Iwill also use more garlic salt next time.
I thought this was very tasty. I added a half cup of white wine based on the review that it was missing something and needed more broth. This worked well. I would also use a couple oz less penne next time and think it would be delicious with mushrooms.
This was just okay for me. I love all of the ingredients and the medly of flavors but it really did seem to lack 'something'. There really wasn't any broth/sauce to coat the pasta in once all of the veggies were cooked and it was kind of bland. If I do this one again I think I will use angel hair pasta and make an alfredo sauce and top it with the vegetables.
We made this for a "girls night" and realized that we didn't have any chicken! It was great without it and agree, if made with vegetable broth, it would be a wonderful meatless option!
Turned out GREAT! So good, we went back for seconds. Will make again!I didn't have sun dried tomatoes, so I used a small Roma, diced. Also, went with chicken broth rather than beef. Very simple recipe, easy to follow.
Very good, but I use feta instead of parm and chicken broth instead of beef.
This was so good, I can't wait to make it again. I used cut chicken breast instead of the shredded.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Penne with Asparagus, Sun-dried Tomatoes, and Artichoke Hearts
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 731
** Calories from Fat: 137
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This light and tasty pasta is ready in about 30 minutes.
A simple recipe that yeilds fancy results.
See time-saving tips for a quick-and-easy chicken penne pasta dinner.