Gluten-free chicken and asparagus penne recipe
A quick and easy gluten-free dinner that's easily doubled to feed a family. This simple pasta recipe makes use of one of spring's finest ingredients, the vibrant asparagus spear - pair the delicate flavour with tender chicken and a dusting of grated Parmesan before serving.
See method- Serves 2
- 20 mins to cook
- 948 calories / serving
Ingredients
- 300g Tesco Free From penne
- 3 tbsp olive oil
- 270g (10oz) chicken breast fillets, cut into strips
- 200g (7oz) asparagus, trimmed, cut into 2cm pieces
- 2 garlic cloves, crushed
- 1tsp dried chilli flakes
- 30g (1oz) grated Parmigiano Reggiano
Each serving contains
- Energy
- 3995kJ 948.0kcal
- Fat
- 26g
- Saturates
- 6g
- Salt
- 0.5g
- Sugars
- 3g
of the Reference intake
Carbohydrate 114.8gProtein 62.3gFibre 2.8g
Method
- Cook the pasta according to pack instructions. When cooked, drain and toss with a splash of olive oil and a pinch of oil and keep warm.
- Gently heat 2tbsp olive oil in a frying pan then add thechicken, cooking it until it turns golden. This should take about 8 minutes.
- Remove the chicken from the pan and put aside, then in the same pan heat another tbsp of olive oil before adding theasparagus, garlic and chilli flakes and sautéing for 2 minutes.
- Return the chicken to the pan and cook for a further 2 minutes, seasoning with salt and pepper. Cut into a portion and ensure it is cooked through, with no pink showing. Add the pasta to the chicken and asparagus mixture and toss well before dividing it between two plates and topping with freshly grated Parmigiano Reggiano.
- See more Gluten-free recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
