Diva Tasting: Chicken And Asparagus With Penne Pasta

Chicken And Asparagus With Penne Pasta


  • 2 Pounds Chicken Breast Tenderloins
  • 1 teaspoon Garlic minced,
  • 1/2 Teaspoon Seasoned Salt, Or To Taste
  • 1 Pound Uncooked Penne Pasta
  • 4 Tablespoons Butter
  • 1/2 Cup Grated Parmesan Cheese
  • 1 Cup Grated Parmesan
  • 3 Tablespoons Olive Oil
  • 1 Pound Fresh Asparagus, Trimmed And Cut Crosswise Into Thirds
  • 1 teaspoon Garlic Salt, Or To Taste


  • Preheat oven to 375 degrees F.
  • Cover a baking sheet with aluminum foil.
  • Spread the chicken breast tenderloins on the baking sheet and sprinkle with garlic salt and seasoned salt.
  • Bake chicken in the preheated oven until no longer pink in the center and the juices run clear, about 15 minutes. Set aside; when cool enough to handle, cut tenderloins into large chopped pieces.
  • Fill a large pot with lightly salted water, bring to a boil, and stir in penne. Cook pasta at a boil, stirring occasionally, until penne are cooked through but still slightly firm, about 11 minutes; drain.
  • Transfer penne back to cooking pot and stir in butter and cheeses until pasta is coated.
  • Heat olive oil in a skillet over medium heat; place asparagus into the hot oil and cook until tender fold in garlic. Cook and stir until asparagus are tender, about 7 minutes.
  • Transfer penne pasta into a large serving bowl and top with asparagus and chicken tenderloin pieces. Lightly mix asparagus and chicken into the pasta drizzle olive oil to coat and serve.

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