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Chicken Penne with Asparagus, Sun-dried Tomatoes, and Artichoke Hearts

Emily
  • 55 minutes
  • Serves 6

INGREDIENTS

2 cups

Chicken, cooked

1 14 ounce can

Artichoke hearts

1

bunch Asparagus, fresh

2 tbsp

Garlic

1

Onion, small

3 oz

Sun-dried tomatoes

2/3 cup

Beef broth, reduced-sodium

1 12 ounce package

Penne pasta

1 pinch

Garlic salt

1

Salt and black pepper

2 tbsp

Olive oil

2 tbsp

Butter

1 tbsp

Parmesan cheese, grated