Recipe: Chicken and asparagus tossed with penne

By Mayo Clinic Staff

Dietitian's tip:

Goat cheese, such as Montrachet, has a soft, creamy texture and a slightly tangy flavor. If you prefer, you can use other cheeses in this recipe, such as feta or Romano.

Number of servings

Serves 2

Ingredients

  1. 1 1/2 cups uncooked whole-grain penne pasta
  2. 1 cup asparagus, cut into 1-inch pieces
  3. 6 ounces boneless, skinless chicken breasts, cut into 1-inch cubes
  4. 2 cloves garlic, minced
  5. 1 can (14.5 ounces) diced tomatoes, no salt added, including juice
  6. 2 teaspoons dried basil or oregano
  7. 1 ounce soft goat cheese, crumbled
  8. 1 tablespoon Parmesan cheese

Directions

Fill a large pot 3/4 full with water and bring to a boil. Add the pasta and cook until al dente (tender), 10 to 12 minutes, or according to the package directions. Drain the pasta thoroughly. Set aside.

In a pot fitted with a steamer basket, bring 1 inch of water to a boil. Add the asparagus. Cover and steam until tender-crisp, about 2 to 3 minutes.

Spray a large nonstick frying pan with cooking spray. Add the chicken and garlic and saute over medium-high heat. Cook until the chicken is golden brown, about 5 to 7 minutes. Add the tomatoes, including their juice, basil or oregano and simmer 1 minute more.

In a large bowl, add the cooked pasta, steamed asparagus, chicken mixture and goat cheese. Toss gently to mix evenly.

To serve, divide the pasta mixture between 2 plates. Sprinkle each serving with 1/2 tablespoon Parmesan cheese. Serve immediately.

Nutritional analysis per serving

Serving size :About 2 1/2 cups total

  • Total carbohydrate

    56 g

  • Dietary fiber

    11 g

  • Sodium

    276 mg

  • Saturated fat

    3 g

  • Total fat

    7 g

  • Trans fat

    0 g

  • Cholesterol

    63 mg

  • Protein

    32 g

  • Monounsaturated fat

    2 g

  • Calories

    415

  • Sugars

    0 g