"Penne pasta tossed with asparagus, red peppers, pecans, and Parmesan cheese in a delicious sauce that is creamy without being over-powering. This has been a tremendous hit every time I've made it." — Julie Ledford
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1 (16 ounce) package
red bell pepper, chopped
asparagus, trimmed and cut into 1 inch pieces
chopped fresh basil
salt to taste
grilled chicken breast strips
1 1/2 cups
grated Parmesan cheese
Fantastic spring time dish! It does work best to keep the pot covered when you add the chicken stock and also when you add the remaining ingredients. This way there is some liquid left when you add the parmesan and you don't need to add any more chicken stock. I will definately make this again!
I found this recipe to be bland. I actually put a tablespoon of freshly minced garlic and everyone thought it could still use alot more. I also thought some red pepper flakes could have helped. I gradually added the parmesan cheese and it didn't blend in very nicely. I thought the pecans were a nice touch, but they kind of freaked my sister out when she thought it could possibly be a hard piece of chicken. I think the next time I would make it without the chicken, maybe just toss the parmesan on at the end rather than trying to blend it in and definitely add more spices.
Probably my favorite main-dish recipe of all time. I often make it with chicken sausage instead of grilled chicken strips, and it is always such a hit. Sam's Club sells a chicken-spinach sausage that is perfect for this recipe. Enjoy!
This was very easy and very good. I woud alter next time in a couple of ways - a little red pepper flakes and I would substitute pine nuts for the pecans. The pecans were interesting but pine nuts seem better suited to the dish.
Really liked this recipe. My husband, who really is picky about his chicken dishes, thought this was great. I did substitute pesto in place of the basil leaves, as I did not have fresh basil and the stuff at the store looked a bit less than fresh. Turned out great. Thanks for a super recipe.
Great dish- family loved it! Used Havarti cheese instead of parmesan- it melts better, and toasted the pecans while I was grilling the chicken
Awesome! Absolutely the best dish we have made from this site. I would not change anything. Next time I might try breaking the pecans up so that I get more in every bite. Also we roasted the pecans in the oven before adding them but it would be good even without the nuts.
Great dish! Only used 1 bunch of asparagus and added mushrooms.
* Percent Daily Values are based on a 2,000 calorie diet.
Asparagus, Chicken, and Pecan Pasta
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 685
** Calories from Fat: 263
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