Asparagus and Chicken Penne Pasta with Lemon Butter Sauce

Asparagus and Chicken Penne Pasta with Lemon Butter Sauce

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

  • 8 ounces penne pasta
  • 1 pound asparagus, trimmed, cut into 2-inch pieces
  • 1 tablespoon vegetable oil, divided
  • 1 1/2 pounds chicken tenders
  • 2 teaspooons lemon pepper seasoning
  • 1 teaspoon rotisserie chicken seasoning
  • 1/4 cup white wine
  • 2 cloves garlic, minced
  • 1 small shallot, minced
  • 1 1/2 cups chicken stock
  • 1/3 cup fresh lemon juice
  • 2 tablespoons butter
  • Salt and pepper to taste
  • 1 cup julienne cut sundried tomatos
  • 1/2 cup walnuts, toasted
  • Peccorino romano, grated

Directions

  1. In a large saucepan over medium-high heat, bring water to a boil. Add penne pasta and cook until almost al dente, about 6 minutes. Add asparagus and cook until asparagus is tender and pasta is al dente, 5 minutes longer. Drain and place in a large mixing bowl. Cover to keep warm.
  2. Meanwhile, in a large bowl combine 1 teaspoon vegetable oil with chicken tenders, lemon pepper and rotisserie seasoning.
  3. In a large skillet over medium-high, heat remaining oil until shimmering. Add chicken and cook until browned on bottom, about 3 minutes. Turn and cook until browned on second side and cooked through. If browning too quickly, reduce heat and cover for a few minutes. Remove chicken from pan to cutting board. Roughly chop chicken into bite size pieces. Place in mixing bowl with pasta. Add sundried tomatoes.
  4. Add wine, garlic and shallot to skillet. Scrape bottom of pan to lift browned bits. Cook until garlic and shallots are tender and wine is reduced, about 6 minutes.
  5. Add lemon juice and chicken broth. Cook until reduced by half, about 8 minutes. Salt and pepper to taste. Stir in butter until thickened. Pour over pasta mixture. Toss to combine.
  6. Top with walnuts and peccorino romano before serving.

Serves: 4

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