Yield: 4 Servings
- 250 g whole wheat penne pasta
- 300 g chicken breast, cubed
- 350 g asparagus, in chunks
- 300 g cherry tomatoes, halved
- 250 g mozzarella light, cubed
- 1 tablespoon dry basil
- salt, pepper and garlic powder
- Cook pasta as directed and drain
- Add chicken over a medium sized, lightly oiled skillet. Season with salt, pepper and garlic powder. Change to a big bowl and set aside
- Over the same skillet from the chicken, add asparagus and cook for 4 minutes on medium-low heat. Add tomatoes and cook for another 3 minutes, stirring constantly. Season with salt and pepper
- Add vegetables and pasta to the big bowl with chicken. Add dry basil and season with salt and pepper to taste
that looks so good!!!!
ReplyDeleteDebbi
-yankeeburrowcreations
Delicious! Too bad the asparagus season is over and I can't buy the green one anymore!
ReplyDeleteI always buy fresh mozzarella and then never use it! This recipe looks like a good way to use it. TFS!
ReplyDeletejust an italian tip:
ReplyDeleteif you mix all the ingredients in the skillet when the last ingredients are stil cooking, you also add the pasta there with a spoon of the cooking water,and cook for only 2 minutes, it will be even more tasty!!!
In Italy they say that pasta has to take all the ingredients taste in the skillet.
Thank you for the recipe, Maria!
Looks great, and I know hubby would love the asparagus in it!
ReplyDeleteThanks for another great recipe, Maria!
~Kim
from Blogging Buddies
http://2justByou.blogspot.com