Spring Penne Pasta with Light Butter Sauce

Name: Spring Penne Pasta with Light Butter Sauce
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Ingredients: 1 1 pound penne pasta; 12-16 12-16 ounces fresh asparagus spears; 1 ½ 1 ½ pounds boneless skinless chicken breasts; 1 1 medium shallot; 3 3 large garlic cloves; 4 4 tablespoons butter; 2 2 cups low-sodium chicken broth; 2 2 tablespoons fresh lemon juice; 2 2 tablespoons chopped fresh chives; 2 2 tablespoons chopped fresh parsley; 1 1 pint Grape or Cherry Tomatoes; 1 (14-ounce) 1 (14-ounce) can quartered artichoke hearts; 1 (6-ounce) 1 (6-ounce) can black olives, halved; Shaved Parmigiano-Reggiano cheese for garnish

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Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings
6 servings
Course
Main Course
Cuisine
American

Spring Penne Pasta with Light Butter Sauce

Iris Warren

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This delightful recipe is easy to follow and perfect for any occasion.

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Ingredients

Servings

1 1 pound penne pasta
12-16 12-16 ounces fresh asparagus spears hard ends trimmed, spears cut into 2-inch pieces
1 ½ 1 ½ pounds boneless skinless chicken breasts (about 2-3 medium)
1 1 medium shallot minced
3 3 large garlic cloves finely minced (for about 1 tablespoon total)
4 4 tablespoons butter
2 2 cups low-sodium chicken broth
2 2 tablespoons fresh lemon juice from about 1 lemon
2 2 tablespoons chopped fresh chives
2 2 tablespoons chopped fresh parsley
1 1 pint Grape or Cherry Tomatoes halved
1 (14-ounce) 1 (14-ounce) can quartered artichoke hearts
1 (6-ounce) 1 (6-ounce) can black olives, halved
Shaved Parmigiano-Reggiano cheese for garnish

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Instructions

Bring a large pot of lightly salted water to a boil. Add the penne pasta and boil according to package directions. Add the asparagus to the pasta and boiling water for the last 3 minutes of cooking. Drain the penne and asparagus.
While the pasta is boiling, lightly season the chicken breasts on each side with salt and pepper. Grill the chicken (alternately you can broil in the oven or saute in a skillet with 1 tablespoon olive oil) until cooked through, about 4-6 minutes per side, depending on the thickness of the chicken. Remove the chicken to a plate and let it rest for 5 minutes before slicing into strips.
In a 10 or 12-inch skillet (if you used a skillet for the chicken, wipe it out quickly and use it here), melt 1 tablespoon butter over medium heat and add the shallots and garlic. Saute, stirring often, for 2-3 minutes, until the shallot is soft. Stir in the chicken broth and simmer the mixture until it has reduced to about 1 1/2 cups, anywhere from 6-12 minutes. Reduce the heat to low and add the remaining butter, a few cubes at a time, swirling the pan to melt before adding more. Stir in the lemon juice, chives and parsley. Season the sauce to taste with salt and pepper.
Transfer the pasta and asparagus to a large bowl or pot. Add the tomatoes, artichokes and olives. Pour the sauce over the top and toss to coat. Serve the pasta with slices of grilled chicken and shaved Parmigiano-Reggiano cheese.

Nutrition Information

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Serving 1 Serving Calories 689kcal (34%) Carbohydrates 70g (23%) Protein 39g (78%) Fat 28g (43%) Saturated Fat 8g (40%) Cholesterol 93mg (31%) Sodium 1495mg (62%) Fiber 8g (32%) Sugar 7g (14%)