1 lb Penne pasta
2 T and 1/4 C of The Olive Bin's Milanese Gremolata Olive Oil
4 cloves garlic, diced
1 lb chicken breasts, cubed
1/2 C chicken broth
1 lb asparagus
1 C grated Parmesan cheese
2 C cherry or grape tomatoes
Salt, to taste
Pepper, to taste
Chicken and Asparagus Penne
![Print](https://theolivebin.halfgeeks.com/assets/img/print.png)
Ingredients
Number Of Servings: 6
Directions
- Boil Penne pasta and drain once cooked; set aside.
- In a large skillet, add 2 T of Milanese Gremolata Olive Oil.
- Saute 2 cloves of garlic until brown, add cubed chicken, salt, and pepper.
- Once cooked, remove chicken and add chicken broth to the same skillet.
- Cut asparagus into thirds, add to the chicken broth, add salt and pepper to taste, and add the remaining 2 cloves of garlic.
- Mix well, then cover skillet and let cook for 5 minutes.
- Add chicken and penne to the mixture, and stir in remaining 1/4 C olive oil.
- Add Parmesan cheese and cherry tomatoes, stir and serve warm!
Additional Info
Sent from our friend, Michele Beverage; adapted from Tasty
This recipe is also delicious with our Tuscan Herb Olive Oil, Garlic Olive Oil, or Basil Olive Oil.