Spring Penne Pasta with Light Butter Sauce
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Unrated
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Prep Time
20 mins
-
Cook Time
30 mins
-
Total Time
50 mins
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Servings
6 servings
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Course
Main Course
-
Cuisine
American
Spring Penne Pasta with Light Butter Sauce
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This delightful recipe is easy to follow and perfect for any occasion.
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Ingredients
- 1 pound penne pasta
- 12-16 ounces asparagus hard ends trimmed, spears cut into 2-inch pieces, fresh spears
- 1 ½ pounds chicken breast about 2-3 medium, boneless skinless
- 1 medium shallot minced
- 3 large garlic finely minced (for about 1 tablespoon total, cloves
- 4 tablespoons butter
- 2 cups chicken broth low-sodium
- 2 tablespoons lemon juice from about 1 lemon, fresh
- 2 tablespoons chives chopped fresh
- 2 tablespoons parsley chopped, fresh
- 1 pint grape tomato halved, or cherry tomato
- 1 (14-ounce) (14-ounce) can artichoke hearts quartered
- 1 (6-ounce) (6-ounce) can black olive halved
- Parmigiano-Reggiano cheese shaved for garnish
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
Show Details
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%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
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