Asparagus Penne

Asparagus Penne



  • 12 ounces multigrain penne pasta

  • 1 package (9 ounces) frozen cut asparagus

  • 3/4 cup lower-sodium chicken broth

  • 1/2 cup frozen chopped onions

  • 1/2 cup roasted red bell peppers cut into 1/2-inch-wide strips

  • 1/2 cup roasted yellow bell peppers cut into 1/2-inch-wide strips

  • 1 teaspoon Italian seasoning

  • 1 teaspoon bottled crushed garlic

  • 2 tablespoons fresh flat-leaf parsley finely chopped 

  • 1 tablespoon balsamic vinegar


  1. In a large pot of boiling salted water, cook pasta according to package directions. Drain well and return pasta to hot pot. Cover and set aside.

  2. In a large skillet, combine asparagus, broth, onions, roasted peppers, Italian seasoning, and garlic. Bring to a boil, then reduce to a simmer and cook for 8 to 10 minutes, or until liquid is reduced to 1⁄4 cup. Stir in parsley and vinegar. Toss with hot pasta.

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