1 bunch asparagus, trimmed and cut into 2-inch pieces
1 pound penne pasta
2 tablespoons butter
1-1/4 pounds boneless, skinless chicken breasts, cut into 1-inch
pieces
3/4 cup heavy cream
1/2 cup grated Parmesan
1/2 cup chicken broth
1/4 teaspoon salt
1/4 teaspoon black pepper
Bring a large pot of lightly salted water to boiling. Add asparagus
and cook for 2 minutes. Scoop out and set aside. Return water to boiling
and add pasta. Cook as package directs; drain and keep warm. Meanwhile,
melt butter in a 12-inch skillet over medium-high heat. Add chicken and
cook for 3 minutes, until no longer pink. Add asparagus, heavy cream, Parmesan,
chicken broth, salt and pepper. Simmer until reduced slightly, about 7
to 8 minutes. Toss with pasta. Makes 6 servings
Continually improving. All rights reserved.
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