Fit, Fun & Delish!

This pasta is loaded with tomatoes, asparagus and kalamata olives, but because it’s so versatile you can substitute whatever you’ve picked from your garden or the farmer’s market this time of year.


4 oz penne pasta3 oz chopped asparagus2 boneless, skinless chicken breast seasoned with black pepper. Brush with a little olive oil (optional)1 Tbsp minced shallots (I used purple onion)1 Tbsp minced garlic5 Tbsp cold unsalted butter, cubed and divided⅔ cup dry white wine (I used 1/3 of cooking sherry since that’s all I had)1 Tbsp fresh lemon juice1 Tbsp chopped parsley½ cup halved grape tomatoes½ cup quartered marinated artichokes hearts¼ cup pitted and halved kalamata olives shaved Parmigiano-Reggiano


  1. For the pasta, boil penne in a pot of salted water according to package directions. Add asparagus to pasta and boiling water in last 3 minutes of cooking. Drain penne and asparagus.
  2. Grill chicken breasts over medium heat (or saute in a skillet with 1 tbsp. oil) until cooked through, about 4 minutes per side. Let chicken rest, 5 minutes, then slice.
  3. For the sauce, saute shallots and garlic in 1 tbsp butter in a small skillet over medium-high heat until soft, 3 minutes.
  4. Stir in wine and cook until reduced by half. Reduce heat to low and add butter, a few cubes at a time, swirling to melt before adding more. Stir in lemon juice and parsley.
  5. Toss pasta, asparagus, tomatoes, artichokes, and olives with sauce to coat. Serve pasta with chicken and garnish with Parmigiano-Reggiano.

Source: Cuisine At Home
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Tags: Dinner, Main Dish, Chicken, Pasta, Tomato

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