From
allrecipes.com
Prep Time
25
Cook Time
25
Servings
6
Ingredients
12 oz. penne
2 Tbsp olive oil
2 c. cooked chicken, cubed (~2 sm breasts)
salt and pepper
1 pinch of granulated garlic
1 small onion, diced
1 bunch of fresh asparagus, trimmed, cut into 2 in. pieces
2 roma tomates diced
3/4 c. chicken broth
1 can (~14 oz) artichoke quarters
2 Tbsp butter
1 Tbsp grated Parmesan cheese
Directions
Cook penne al dente, roughly 11 minutes, drain set aside, keep warm
eat the olive oil in a large skillet over medium-high heat; add the chicken to the skillet and season with salt, pepper, and garlic salt.
Cook and stir for about 2 minutes; remove the chicken and set aside.
Cook the garlic and onion in the oil remaining in the skillet until the onion becomes translucent, about 3 minutes.
Stir in the asparagus, sun-dried tomatoes, and beef broth; reduce heat to medium-low.
Cook until the asparagus is bright green and starting to become tender, about 5 minutes.
Return the chicken to the skillet and stir in the artichoke hearts. Cook and stir until hot, about 3 minutes.
Gently fold the pasta into the chicken and vegetables, cover the skillet, and turn off the heat.
Allow the mixture to sit until the pasta has absorbed any excess broth, about 5 minutes.
Mix butter into the pasta mixture until butter melts and coats the pasta; sprinkle with Parmesan cheese to serve.