I am a big fan of rich, creamy sauces on my pasta and salads. Alfredo, ranch, blue cheese, caesar….I’m all about it. But sometimes you want something light and good for you. This recipe is loaded with healthy veggies and a light coating of cheese that doesn’t overpower the dish, you could even skip it completely if you wanted to. The chicken adds a nice helping of protein and the veggies are cooked just enough to not get too mushy. If you want to go low carb, switch up the pasta to non-wheat with this lentil based penne.
2 tablespoons olive oil
3 cloves garlic, minced
4 boneless chicken thighs, cubed
1 tablespoon onion powder
2 cups asparagus, chopped
1 cup cherry tomatoes, quartered
1 cup carrot, sliced
Salt and pepper
16 oz penne pasta
1 cup shredded parmesan cheese
1) In a large pot, heat salted water to boil. Cook penne to package instructions. Drain and set aside.
2) Wipe out pot and heat oil on medium high heat. Add chicken and onion powder and cook until chicken is no longer pink. Add garlic and cook for another 1-2 minutes.
3) Add asparagus, tomatoes, carrots, salt and pepper and cook for another 3-4 minutes.
4) Return pasta to pan and add cheese. Mix well and serve.