This is a quick, easy, and filling recipe- all without sacrificing any of that delicious flavor. This recipe is especially good for families, as it can easily be made in bulk and provides easy opportunities for all to contribute- scoop and enjoy!
Chicken and Asparagus Penne with Walnut & Arugula Pestu
Serves 4
Prep time: 5 minutes
Cook time: 15 minutes
Total: 20 minutes
Ingredients
- 4 boneless, skinless chicken breasts
- 8oz box of pasta- we used Barilla Red Lentil Penne
- 1lb asparagus spears, ends snapped and chopped into 2-inch pieces
- 1/2 cup chicken broth
- 4 cups packed arugula
- 1/4 cup parsley
- 1/4 cup walnuts
- 3 garlic cloves
- 1/4 cup olive oil, plus 2 tbsp for cooking
- Sprinkle of parmesan and nutritional yeast, for garnish
Instructions
- Heat 2 tbsp olive oil in a large saucepan until hot, but not smoking. Meanwhile, season chicken breast generously with salt and pepper. Cook chicken breasts on medium high heat for 5-7 minutes per side, or until golden brown and cooked through. Take off of heat, slice into pieces, and cover to keep warm- keep pan handy.
- Boil 4-6 quarts of salted water and cook pasta according to package directions.
- Meanwhile, combine arugula, parsley, walnuts, garlic, and olive oil in a food processor. Season with salt and pepper and process until it reaches a pesto-like consistency, scraping sides of processor and repeating if necessary.
- Add chicken broth to reserved chicken saucepan to deglaze. Add asparagus and sear over medium-high heat until just tender, stirring occasionally, 3-4 minutes.
- Add the cooked pasta, chicken, and pestu to ensure everything is warm. Turn off the heat and transfer to a large serving bowl. Toss to combine, seasoning with salt and pepper to taste. Serve with a drizzle of olive oil, fresh parmesan, and a sprinkle of nutritional yeast. Enjoy!
Notes
Substitute drizzle of olive oil for walnut oil, if you have it on hand.
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