Photo: Lily Banse
Chicken Penne with Asparagus, Sun-dried Tomatoes, and Artichoke Hearts
13 ingredients
25 min + 25 min
6 servings
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Estimated Nutrition (whole recipe, rough)
1129
Calories
85g
Protein
53g
Fat
80g
Carbs
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Pasta | 1 cup cooked (140g) | 220 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Artichoke | 1 medium (128g) | 60 |
| Onion | 1 medium (110g) | 44 |
| Asparagus | 6 spears (90g) | 27 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 (12 ounce) package uncooked penne pasta
- 2 tablespoons olive oil
- 2 cups cooked, shredded chicken
- salt and black pepper to taste
- 1 pinch garlic salt, or to taste
- 2 tablespoons minced garlic
- 1 small onion, diced
- 1 bunch fresh asparagus, trimmed and cut into 2-inch pieces
- 3 ounces chopped sun-dried tomatoes (not oil-packed)
- 2/3 cup reduced-sodium beef broth
- 1 (14 ounce) can artichoke hearts, drained and quartered
- 2 tablespoons butter
- 1 tablespoon grated Parmesan cheese
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes