“Penne with Chicken Asparagus Sun-Dried Tomato in Cream Sauce”

Another day off and I’m in the kitchen creating again. Music is playing and the house is otherwise quiet. My husband loves pasta so he will very excited about my creation today. This recipe Penne Chicken Asparagus Sun-Dried Tomato in Cream Sauce is absolutely delicioso! Also, did I mention dinner will be ready in an hour or less? While we love to cook, we also need a few shortcuts in our busy schedules. Great meals can take less time than you think. Hence, keep reading for a new family favorite and a perfect recipe before the holiday.

Penne with Chicken Asparagus Sun-Dried Tomato in Cream Sauce is made with sautéed chicken breast. I purchased seasoned chicken breast with garlic and herb. If you can find chicken breast already seasoned which you like, it works very well in this recipe. Otherwise, you can purchase plain chicken breast and season it with garlic and Italian seasoning. A couple garlic cloves, minced and a 1 t. Italian seasoning will be fine. In addition to the chicken, fresh asparagus, sliced onion and sun-dried tomatoes are added.

Penne with Chicken Asparagus Sun-Dried Tomato in Cream Sauce

Once chicken mixture is cooked, I suggest cooking your pasta and then making your cream sauce because the cream sauce needs to be hands on. The sauce cannot boil as it will break. Finally, all parts of this dish will be complete. Toss chicken mixture, sauce and cooked pasta together. You can heat the pasta through but do not boil. In conclusion, serve this fantastic, quick pasta dinner with your favorite crusty garlic bread.

Penne with Chicken Asparagus Sun-Dried Tomato in Cream Sauce

4 cups cooked Penne pasta (any favorite will work)

2 garlic herb seasoned chicken breast halves, cut into strips (1 whole breast)

3 T. Olive oil

1 bunch asparagus, trimmed, cut into 1-inch pieces (about 2 cups)

1 medium onion, sliced (top to root end)

1/3 – 1/2 cup sun-dried tomatoes, julienned

Salt and pepper to taste

3 T. butter

2 cups heavy cream (whipping cream)

2 egg yolks, beaten

3/4 cup grated Parmesan cheese

1/4 t. kosher salt

1/4 t. ground white pepper

Cook pasta of choice per package instructions, drain and set aside.

In a 12-inch non-stick skillet over medium-high heat, add 2 T. Olive oil. Add chicken and sauté until no pink remains and begins to brown, about 5 – 7 minutes. Remove to plate and set aside. In same skillet, add 1 T. Olive oil and asparagus, sauté for 5 minutes. Now, add in onions and sun-dried tomatoes and continue to cook for another 5 – 7 minutes until onions are soft and asparagus in just tender. Add chicken back to skillet. Set aside.

To make cream sauce: In a medium saucepan over medium-low heat, melt 3 T. butter. In a medium bowl, beat together heavy cream and egg yolks. Using a whisk, blend into butter in saucepan. Do not let the cream boil, so whisk occasionally, about 10 – 12 minutes until cream sauce thickens. Remove from heat and add Parmesan cheese, stirring until cheese is melted and sauce is smooth. Stir in salt and white pepper.

Pour sauce over chicken mixture in skillet over medium-low heat and stirring in cooked pasta. Heat until pasta is warmed through. Serve with crusty garlic bread and salad.

Makes 4 servings.