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Penne with Chicken, Asparagus and Lemon Alfredo Sauce

First Posted: 10/27/2011 4:55 pm Updated: 08/31/2012 10:48 am

Penne with Chicken, Asparagus and Lemon Alfredo Sauce

Penne with Chicken, Asparagus and Lemon Alfredo Sauce
Provided by:
total prep 576 calories/serving


  • 1 lb penne rigate (penne with ridges) pasta
  • 1 lb thin asparagus, ends trimmed, spears cut in 1/2-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


  • 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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