Spring Lemon Garlic Penne
Recipe type: entree
  • 1 cup asparagus, cut into 2-inch pieces
  • 6 ounces cooked penne rigate
  • 6 ounces cooked chicken breast, cut into strips
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon minced garlic
  • 1 teaspoon fresh parsley, chopped
  • 1 tablespoon fresh rosemary, chopped
  • 1 lemon, zest and juice, divided
  • ½ cup chicken stock
  • 1 Roma tomato, diced
  • Crushed red pepper flakes
  • ¼ cup Parmesan, shaved
  • Salt and pepper to taste
  1. Sauté asparagus, garlic, rosemary and crushed red pepper until asparagus turns bright green.
  2. Add tomato and continue to cook until slightly soft.
  3. Add penne, Parmesan, lemon juice and half of the lemon zest, 2 tablespoons olive oil and chicken stock.
  4. Cook for 2 minutes.
  5. Plate pasta and top with chicken, Parmesan, parsley, pinch of lemon zest, salt and pepper.
Recipe by Pizza Today at https://pizzatoday.com/recipes/entrees/spring-lemon-garlic-penne