Asparagus

Primavera pasta with chicken and dried tomatoes

Name: Primavera pasta with chicken and dried tomatoes
Prep time: 35 min
Cook time: 15 min
Yield: 4
Cuisine: Plats principaux
Ingredients: 350 g of penne or other kinds of short pasta; 10 asparagus, sliced into chunks; 1 red pepper; 1 zucchini; 1 red onion; 3 chicken breasts, without skin; 30 ml (2 tablespoons) of olive oil; 5 ml (1 teaspoon) of chopped garlic; 75 ml (1/3 cup) of sun-dried tomatoes preserved in oil; Salt and pepper, to taste; Parmesan shavings (for garnishing); 60 ml (1/4 cup) of pine nuts (optional)

Rate this recipe

Author: 5 ingredients 15 minutes

Keep screen on

Preparation 20

Baking 15

Portions 4

Freezing No

Budget

Ingredients Preparation

Ingredients

350 g of penne or other kinds of short pasta
10 asparagus, sliced into chunks
1 red pepper
1 zucchini
1 red onion
3 chicken breasts, without skin
30 ml (2 tablespoons) of olive oil
5 ml (1 teaspoon) of chopped garlic
75 ml (1/3 cup) of sun-dried tomatoes preserved in oil
Salt and pepper, to taste
Parmesan shavings (for garnishing)
60 ml (1/4 cup) of pine nuts (optional)

Preparation

Side-by-side mode

Cook pasta al dente in salted boiling water in a casserole. Add asparagus 3 minutes before the pastas are done. Drain and keep 75 ml (1/3 cup) of cooking water.
While cooking pasta, mince pepper, zucchini and onion. Slice chicken breast into strips.
In the same casserole from which you cooked the pasta, heat the oil on medium heat. Brown the chicken strips for 2 to 3 minutes. Remove and set aside on a plate. In the same casserole, cook the onion with pepper, zucchini, and garlic for 1 to 2 minutes. Return the chicken to the casserole and add dried tomatoes. Cook for 1 minute while stirring.
Add pasta and season. If the pasta is too dry, add a bit of cooking water.
Garnish each portion with Parmesan shavings and, if desired, pine nuts.