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Chicken and asparagus penne
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Delicious and speedy chicken penne with asparagus for a perfect weeknight meal.
Ingredients:
  • 18.20 gm olive oil
  • 600g chicken thigh fillets, trimmed, quartered
  • 1 garlic clove, crushed
  • 20.00 ml finely chopped fresh thyme, plus extra sprigs to serve
  • 20.00 ml plain flour
  • 250ml chicken style liquid stock
  • 1 tsp finely grated lemon rind
  • 21.00 gm lemon juice
  • 375g penne rigate
  • 2 bunches asparagus, trimmed, cut into chunks
  • Grated parmesan, to serve (optional)
Instructions:
  • In a large frying pan over medium-high heat, heat oil. Cook chicken in 2 batches for approximately 10 minutes until golden and fully cooked. Remove from pan and set aside.
  • In the same pan, combine garlic, thyme, and flour. Cook and stir over medium heat for 1 minute. Slowly whisk in chicken stock until smooth. Add chicken and its juices back to the pan, bring to a boil, and simmer for 1-2 minutes until slightly thickened.
  • While the pasta is cooking according to the instructions on the packet, add the asparagus to the pot 2 minutes before the pasta is done. Drain the pasta.
  • Combine the pasta and asparagus with the chicken mixture, including the lemon rind and juice, and toss until everything is coated. Season to taste and garnish with Parmesan, if desired.

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