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Chicken And Asparagus Tossed With Penne


  • 1 cup asparagus
  • 1 1/2 cups uncooked whole-grain penne pasta
  • 500 gm boneless, skinless chicken breasts
  • 2 cloves garlic, minced
  • 100g soft goat cheese, crumbled
  • 1 can diced tomatoes, no salt added, including juice
  • 2 tsps dried basil or oregano
  • 1 tbsp Parmesan cheese



  • Fill a large pot 3/4 full with water and bring to a boil. Add the pasta and cook until al dente (tender), 10 to 12 minutes.
  • 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 saute 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 1/2 tablespoon Parmesan cheese. Serve immediately.


Serving: 2