Fiery Asparagus and Chicken Penne

    35 minutes

    A teaspoon of chilli flakes gives this simple chicken pasta a bit of kick! It's a great impromptu supper for the midweek.

    282 people made this

    Serves: 8 

    • 500g dried penne pasta
    • 2 tablespoons olive oil
    • 375g skinless, boneless chicken breast fillets - cut into bite-sized pieces
    • 4 cloves garlic, crushed
    • 375g asparagus, trimmed and cut into 2.5cm pieces
    • 1 teaspoon dried chilli flakes
    • salt and pepper to taste
    • 60g freshly grated parmesan

    Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Cook penne according to packet instructions. Drain, and transfer to a large bowl.
    2. Heat 1 tablespoon of the olive oil in a large frying pan over medium heat. Cook chicken until firm and lightly browned; remove from pan.
    3. Add the remaining tablespoon of olive oil to the frying pan. Gently cook garlic, asparagus and crushed chillies in oil until asparagus is tender. Stir in chicken, and cook for 2 minutes to blend the flavours. Season with salt and pepper.
    4. Toss pasta with chicken and asparagus mixture. Sprinkle with parmesan.

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    Reviews and Ratings
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    Reviews in English (215)


    tres bien, merci!  -  19 May 2009


    This recipe has potential. Prepared according the recipe the meal is bland and dry. Saute the chicken in the oil, garlic and pepper flakes. I added thyme and basil to taste. Double the amount of the chicken and the asparagus or do equal parts of asparagus and yellow peppers. I also added 4 chopped roma tomatoes. Add tomatoes at the very end so they are warm and not cooked. To the penne I added 3-4 tablespoons of butter with an equal amount of half and half and 3/4 to 1 cup of asiago, romanno and parmesan blend. This makes the penne creamy. You could also add sliced black olives if desired. Salt and pepper to taste and serve. The extra chicken and vegetables makes this a hearty 1 dish meal.  -  13 Dec 2006  (Review from Allrecipes USA and Canada)


    I took the suggestion of another rater and cooked my chicken with some vintage white wine, seasoned the chicken with onion powder, salt, pepper, and some crushed basil. I also simmered the asparagus in the white wine with minced garlic, fresh mushrooms, and just a dab of butter for a richer flavor. Then, seeing that previous reviews had dubbed this recipe "too dry," once the pasta was finished, I mixed in Sun Dried Tomato Alfredo sauce (from a jar, I digress) before adding my chicken and vegetables. I threw everything into my largest Pyrex mixing bowl, mixed it, and sprinkled shredded Parmesan cheese over top... and popped it in a 250 oven for 20 minutes. The dish came out FANTASTIC. It was so delicious, my super picky "hates everything" room mate Jim plowed through three servings. I will definitely be making this for my boyfriend to impress him...  -  07 Apr 2007  (Review from Allrecipes USA and Canada)