Ingredients
- 8 ounces penne pasta
- 1 pound asparagus, trimmed, cut into 2-inch pieces
- 1 tablespoon vegetable oil, divided
- 1 1/2 pounds chicken tenders
- 2 teaspooons lemon pepper seasoning
- 1 teaspoon rotisserie chicken seasoning
- 1/4 cup white wine
- 2 cloves garlic, minced
- 1 small shallot, minced
- 1 1/2 cups chicken stock
- 1/3 cup fresh lemon juice
- 2 tablespoons butter
- Salt and pepper to taste
- 1 cup julienne cut sundried tomatos
- 1/2 cup walnuts, toasted
- Peccorino romano, grated
Directions
- In a large saucepan over medium-high heat, bring water to a boil. Add penne pasta and cook until almost al dente, about 6 minutes. Add asparagus and cook until asparagus is tender and pasta is al dente, 5 minutes longer. Drain and place in a large mixing bowl. Cover to keep warm.
- Meanwhile, in a large bowl combine 1 teaspoon vegetable oil with chicken tenders, lemon pepper and rotisserie seasoning.
- In a large skillet over medium-high, heat remaining oil until shimmering. Add chicken and cook until browned on bottom, about 3 minutes. Turn and cook until browned on second side and cooked through. If browning too quickly, reduce heat and cover for a few minutes. Remove chicken from pan to cutting board. Roughly chop chicken into bite size pieces. Place in mixing bowl with pasta. Add sundried tomatoes.
- Add wine, garlic and shallot to skillet. Scrape bottom of pan to lift browned bits. Cook until garlic and shallots are tender and wine is reduced, about 6 minutes.
- Add lemon juice and chicken broth. Cook until reduced by half, about 8 minutes. Salt and pepper to taste. Stir in butter until thickened. Pour over pasta mixture. Toss to combine.
- Top with walnuts and peccorino romano before serving.
Serves: 4