Monday, July 16, 2012

Healthy and Easy Pasta

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

  1. Cook pasta as directed and drain
  2. Add chicken over a medium sized, lightly oiled skillet. Season with salt, pepper and garlic powder. Change to a big bowl and set aside
  3. 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
  4. Add vegetables and pasta to the big bowl with chicken. Add dry basil and season with salt and pepper to taste


  1. Delicious! Too bad the asparagus season is over and I can't buy the green one anymore!

  2. I always buy fresh mozzarella and then never use it! This recipe looks like a good way to use it. TFS!

  3. just an italian tip:
    if 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!

  4. Looks great, and I know hubby would love the asparagus in it!
    Thanks for another great recipe, Maria!
    from Blogging Buddies