Reviewed: Jun. 15, 2009

Definitely a healthier option than most out there. I found it to be okay...very light, not a lot of flavor but certainly something I would try again. With the leftovers, my husband added some red pepper flakes and seemed to enjoy it more. I also tried adding some cream cheese with the leftover portion to make a creamier sauce and it was okay but I did like the original better.

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tric8799

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Reviewed: Jun. 11, 2009

This was a perfect meal for me as I am trying to eat healthier. I don't understand the reviewers who thought it was bland because I thought that it was delicious! The trick is to use ALOT of garlic, maybe twice the amount that the recipe calls for. I also chopped up some sun-dried tomatoes out of a jar and threw these in at the same time as the asparagus. This was my fiancé's suggestion and it really did add extra flavor, but I know that I would have liked this just the same without them. I also used whole wheat penne as we are trying to eat healthier. I will definately make this again!

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smart

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Reviewed: Jun. 10, 2009

so easy to make, and delicious! my family all loved it--instead of parmesan cheese i used mozzerella and it worked out great!

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SWTKISS255

Cooking Level: Intermediate

Home Town: Northridge, California, USA

Living In: Ridgewood, New Jersey, USA

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Reviewed: Jun. 10, 2009

this was great and sinless. i loved how light, and yet, flavorful it was. i made everything as written but added mushrooms per other reviewers recommendations. soo yummy. not so yummy the next day though.

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Chefbound

Cooking Level: Expert

Home Town: Ontario, Oregon, USA

Living In: Seattle, Washington, USA

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Reviewed: Jun. 9, 2009

This was a very delicious and light recipe. I used turkey sausage instead of chicken and increased the amount of chicken broth. I also added a little more garlic powder as well as minced garlic. It was a great change from the thick, creamy sauce of alfredo and your run of the mill marinara sauce. This recipe can also be changed to suit anyone's tastes. Great recipe!!

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MImom

Cooking Level: Intermediate

Home Town: Bay City, Michigan, USA

Living In: Linden, Michigan, USA

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Reviewed: Jun. 8, 2009

I put 3 cloves of garlic in this recipe, plus added a lot of salt, pepper, garlic powder, and cayenne pepper and there was still a lack of flavor. I put mushrooms in this recipe, as was suggested by the person who posted the recipe + other reviewers. My husband liked the recipe and there are a lot leftovers, which is nice. But I have to think of some ways to add some flavor to this dish. I actually would have preferred it without the chicken at all.

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New Cook

Cooking Level: Beginning

Home Town: Salt Lake City, Utah, USA

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Reviewed: Jun. 6, 2009

I usually don't like asparagus but my family needs to eat healthier so I gave this recipe a try, and the asparagus was actually tolerable. Everything else in it was just great! I added a can of diced tomatoes and some sauteed mushrooms. It was delicious and colorful. Also, there's really no such thing as too much garlic with this; I added 3 cloves and it still could have used more in my opinion, but it was still good.

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PercyPea

Cooking Level: Expert

Home Town: Jackson, Mississippi, USA

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Reviewed: Jun. 4, 2009

Awesome! We loved everything about this. It's really light and delicious. It isn't a heavily flavored dish, but it's still great. I scaled the recipe way back, but wished I hadn't, as we both would have wanted leftovers! Thanks! :)

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CookinBug aka JL86

Home Town: Ithaca, Michigan, USA

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Reviewed: May 31, 2009

I really really love this. It's off the hook. And, I love that it's so healthy. This is the dish from all recipes that I make the most. It's perfection.

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kim

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Reviewed: May 28, 2009

Was a very good, light dish. I added 3-4 garlic cloves and also seasoned the chicken with some Adobo.

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nettypep9

Cooking Level: Beginning

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Reviewed: May 26, 2009

Added sun dried tomatoes as another reviewer suggested. Delicious but might have been bland without.

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horsephoto

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Reviewed: May 19, 2009

Great, easy dinner with ingredients that are generally on hand. I made the recipe exactly as written plus the addition of some mushrooms and both my girlfriend and I loved it. As others have said, it's very light and the broth lightly coats the pasta rather than provides an actual sauce, but I find this to be a positive as it keeps the meal healthy. Has great potential to make frequent appearances on nights where we don't feel super hungry.

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Ryan

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

Living In: Los Angeles, California, USA

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Reviewed: May 16, 2009

surprisingly good.

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The Prothro's Kitchen

Cooking Level: Intermediate

Home Town: Scottsdale, Arizona, USA

Living In: Austin, Texas, USA

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Reviewed: May 14, 2009

FANTASTIC! Served it for "neighborhood" dinner night and it was a HUGE HIT!!! Everyone loved it even the kids!

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RKRFISHER

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Reviewed: May 14, 2009

This was very good. I had some left over marinated artichokes and crumbled blue cheese I added into the mix and it made it very yummy.. very versatile, fast yet hearty meal.

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JADZIA

Cooking Level: Expert

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Reviewed: May 14, 2009

This was a pretty good recipe. I added mushrooms, as suggested by other reviewers. I found it a little bland, so I sprinkled a little Cajun seasoning on top and it was yummy! It was especially yummy the next day. I'd make this again and will continue to add seasoning cuz it's just too bland without it. I like my food to burst with flavor!

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ERINDENISE21

Cooking Level: Intermediate

Home Town: Alexandria, Virginia, USA

Living In: Pleasant Grove, Utah, USA

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Reviewed: May 13, 2009

I had some asparagus that needed to be used, so I thought I would try this recipe. I used seasoned salt and added mushrooms. I, also, used whole wheat penne. It was great! I can't wait until I get more asparagus at the farmer's market to make this again. I may try adding spinach and peas next time.

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Anne J.

Cooking Level: Intermediate

Home Town: Belleville, Illinois, USA

Living In: Papillion, Nebraska, USA

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Reviewed: May 11, 2009

So simple and so delicious! This is a great throw-together-at-the-last-minute recipe. I usually have all of these ingredients on hand, and when I don't have the asparagus, I substitue fresh spinach with equally tasty results. Thank you!

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RioChick

Cooking Level: Intermediate

Home Town: Saxtons River, Vermont, USA

Living In: Reston, Virginia, USA

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Reviewed: May 9, 2009

This recipe is good as written but I used much less oil. I also added mushrooms per the submitter's suggestion. The flavor is subtle and light. It definitely needed the parmesan cheese to boost the flavor. I suggest cooking the penne firmer than al dente and then adding it back to the pan with the asparagus to heat through and allow the pasta to absorb any remaining chicken broth. When pasta is at desired done-ness, you're ready to eat! Make sure you use a pan that's big enough to hold the pasta. I cut the recipe in half so it was manageable.

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Kay

Cooking Level: Expert

Home Town: Portland, Oregon, USA

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Reviewed: May 7, 2009

This recipe is excellent. My sister made it for me on a Thursday the following Saturday i made it for my family. My husband and kids loved it. We added sun dried tomato and fresh basil

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tdiaz

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Penne with Chicken and Asparagus

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