Penne Pasta with Asparagus and Broccoli
Penne tossed with diced chicken, broccoli florets and asparagus in a sour-cream sauce, finished with wine vinegar and grated Parmesan.
Ingredients
| 500 g | chicken meat | |
| 1/3 cup | 80 ml | olive oil |
| 1/4 tsp | 1.3 ml | red pepper (paprika) |
| 2 cloves | garlic | |
| 1/4 head | broccoli | |
| 1 pinch | salt | |
| — | black pepper | |
| 2 tbsp | 30 ml | wine vinegar |
| 2 cups | 480 ml | penne |
| 300 g | asparagus | |
| for sprinkling | Parmesan for sprinkling | |
| 400 ml | sour cream |
Instructions
- Cook the pasta in hot water according to the package instructions. Drain and leave to cool. In a separate pan, heat the olive oil and fry the garlic.
- Cut the meat into cubes and add it to the pan. Fry. Add the broccoli florets and the asparagus, cut in two.
- Season to taste, add the vinegar and braise until the vegetables soften. Towards the end add the sour cream and stir.
- Pour the ready mixture into a deep bowl and add the pasta. Stir well. Serve with grated Parmesan.