You can easily put together a weeknight meal using chicken, penne pasta, and asparagus. This recipe is one of our favorite pasta dinners, thanks to the flavorful lemon butter pan sauce.
Cook the penne pasta for about 6 minutes, until it’s about halfway done, then add asparagus to the pasta water. Cook the asparagus while the pasta finishes, then drain. Put the pasta and asparagus in a large mixing bowl and cover to keep warm.
Next, combine vegetable oil with chicken tenders, lemon pepper and rotisserie seasoning. Cook the chicken in a large skillet over medium-high heat until it’s cooked through and browned. Once the chicken is cooked, roughly chop and add to the asparagus and pasta mixture.
Finally, prepare the pan sauce. Add wine, garlic and shallots to the skillet. We chopped the garlic and shallots in the Stack and Press 3 Cup Glass Bowl Chopper. Scrape the bottom of the pan to lift the browned bits. Not only will these browned bits add tons of flavor, they will also deepen the color of your pan sauce. Cook for about 6 minutes, until garlic and shallots are tender and the wine is reduced, then add lemon juice and chicken broth. Reduce the broth by half and add salt and pepper. Stir in butter to finish this silky, rich pan sauce and pour over the other ingredients. Fold in sun-dried tomatoes and top with grated Pecorino Romano (or your favorite parmesan) and toasted walnuts.
The sun-dried tomatoes and asparagus add color while the crunch of the walnuts and rich pan sauce really pull the dish together. This asparagus and chicken pasta can easily stand alone as a main course or as a hearty side dish.