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–+ servings

Chicken Penne With Asparagus and Pistachios

This one-pan recipe with simple, yet delicious, ingredients is a snap to make!
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Course: dinner, Lunch, Main Course
Cuisine: American
Keyword: Chicken, dinner, gluten free, lunch, main dish, Meal Prep, Pasta
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4 Meals
Calories: 620kcal

Ingredients

  • 16 ounces Banza Penne Chickpea Pasta cooked and rinsed
  • 1 lb. Boneless Skinless Chicken Breast
  • 1 cup Cut Asparagus
  • ¼ cup Grated Parmesan
  • 2 Tbsp. Finely Chopped Shallot
  • 1 Tbsp. Minced Garlic
  • 1 Tbsp. Extra Virgin Olive Oil
  • 1 Tbsp. Butter
  • 4 tsp. Chopped Shelled Pistachios
  • ½ tsp. Ground Black Peper
  • ¼ tsp. Pink Himalayan Salt

Instructions

  • Heat skillet over medium-high heat, then adds oil.
  • Place chicken breasts in pan and let cook ~6-8 minutes on each side. Once fully cooked (reaching an internal temp of 165℉), set aside onto a plate to rest a few minutes, then cut into bite-sized pieces.
  • Next, add to the pan minced garlic, cut asparagus, shallots — sauté until asparagus is bright green and tender (~3 minutes). Once cooked, remove and place in a bowl.
  • Now, add butter and pasta — toss until pasta is coated.
  • Add chicken, sautéed vegetables, seasonings, pistachios, and parmesan — gently toss until well-combined.
  • Serve, store, and enjoy!

Notes

*You can reduce the calories by using only 1 box (4 servings of pasta) 

Nutrition

Calories: 620kcal | Carbohydrates: 68.8g | Protein: 52.3g | Fat: 21g | Fiber: 17.6g