I ran across this great recipe while browsing thru a magazine and decided "what the heck" I'll give it a try. This dish is light yet tasty and I absolutely loved the the taste of all the ingredients mixed together. This is a great summer recipe worth trying out, especially if your looking for something quick and easy.
Prep Time: 10 minutes
Total Time: 25 minutes
1 lb penne rigate (penne with ridges) pasta1 lb thin asparagus, ends trimmed, spears cut in 11⁄2-in.-long pieces
12 oz chicken tenders, cut diagonally in 1⁄2-in.-wide strips
1⁄2 tsp salt
1⁄2 cup flour
11⁄2 Tbsp olive oil
1 jar (16 oz) Alfredo sauce
1 Tbsp grated lemon peel
3 Tbsp fresh lemon juice
1⁄4 cup grated Parmesan cheese
1 large tomato, halved, seeded and diced
1⁄4 cup snipped fresh chives
Freshly ground black 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; sauté 3 minutes until golden and just barely cooked through. Add Alfredo sauce, peel, juice and cheese. Bring to a simmer and cook 1 to 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.