Asparagus, Chicken and Pecan Pasta
16 oz. penne pasta
4 T. OLIVE MILL Butter Olive Oil (separated)
1 t. garlic
1 red bell pepper, chopped
2 bunches asparagus, trimmed and cut into 1” pieces
1 cup chicken broth
¼ cup chopped fresh basil
Salt and pepper to taste
1 lb. grilled chicken breast strips
1 ½ cup grated Parmesan cheese
½ cup pecan halves (optional)
Boil pasta in a large pot of water, cook until al dente and drain. Heat the oil in a large pot over medium heat. Stir in the garlic, red pepper and asparagus; cook and stir 5 minutes. Pour in broth and bring to a boil, simmer until vegetables have softened and add basil seasonings and chicken. Cook and stir until chicken is hot, add pasta, cheese and pecans.
