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Chicken 

and Asparagus Tossed with Penne

 

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  Recipe by Mayo Clinic

Serves: 2

Ingredients:

  •  1 ½ 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

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.

Directions:

Fill a large pot ¾ 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 sauté 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 ½ tablespoon Parmesan cheese. Serve immediately.
  Chicken and Asparagus Tossed with Penne

Nutrition Facts 
1 serving
Amount Per Serving
Calories
415
Total Fat
7.0 g
     Saturated Fat
3.0 g
     Polyunsaturated Fat
-- g
     Monounsaturated Fat
2.0 g
Cholesterol
63 mg
Sodium
276 mg
Potassium
-- mg
Total Carbohydrate
56 g
     Dietary Fiber
11g
     Sugars
0 g
Protein
32 g
 
 

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