Our family loves this recipe!
Ingredients:
1 lb penne pasta
1 lb thin asparagus, ends trimmed, spears cut in 1 1/2 inch long pieces
Sauce:
12 oz chicken tenders, cut diagonally in 1/2 inch wide strips
1/2 t salt
1/2 c flour
1 1/2 T olive oil
1 jar (16 oz) Alfredo sauce
1 T grated lemon peel
3 T fresh lemon juice
1/4 c grated Parmesan cheese
1 large tomato, halved, seeded and diced
1/4 c snipped fresh chives
Freshly ground balck pepper to taste
Garnish: finely shredded lemon peel
1. Cook pasta in a large pot of lightly salted boiling water as package directs, adding asparagus 3 minutes before pasta is done.
2. Meanwhile sprinkle chicken with salt, then toss with flour to lightly coat.
3. Heat oil in a large nonstick skillet over high heat. Add chicken; saute 3 minutes until golden and just barely cooked through. Add Alfredo sauce, peel, juice and cheese. Bring to a simmer and cook 1-2 minutes until chicken is done.
4. Drain pasta and asparagus; return to pot. Immediately add sauce, tomato, chives and pepper. Toss to mix and coat.
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1 comment:
Thanks so much for posting these recipes! I am so excited to make all of them.
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