Penne with Chicken, Asparagus and Lemon Alfredo Sauce
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
1 lb. penne rigate (penne with ridges) pasta
1 lb. thin asparagus
12 oz. chicken tenders
1/2 tsp. salt
1/2 c. flour
1 1/2 tbsp. olive oil
1 jar Alfredo sauce
1 tbsp. grated lemon peel
3 tbsp. fresh lemon juice
1/4 c. grated Parmesan cheese
1 large tomato
1/4 c. snipped fresh chives
Freshly ground black pepper, to taste
Garnish: finely shredded lemon peel
Instructions
Cook pasta in a large pot of lightly salted boiling water as package directs, adding asparagus 3 minutes before pasta is done.
Meanwhile sprinkle chicken with salt, then toss with flour to lightly coat.
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
Drain pasta and asparagus; return to pot. Immediately add sauce, tomato, chives and pepper. Toss to mix and coat.
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