05/29/2023
Asparagus Alfredo Penne
Ingredients
2 cups uncooked penne pasta
1 pkgAlfredo Sauce Mix (Pack of 3)
1 1⁄2 cups milk, your choice
2 tsp oil
1 lb (450 g) ground chicken
1 bunch asparagus, about 16–20 spears
2 cups spinach
1⁄4 cup grated parmesan cheese
Toppings (optional): Chili Flakes & Garlic Topper, chopped sundried tomatoes
Preparation
Fill a Multipurpose Pot three-quarters full of water. Bring to a boil over high heat. Once water is boiling, add pasta and continue to boil until tender, about 10 min. Once cooked, drain noodles.
In a bowl, whisk sauce mix with milk. Set aside.
In Wok, heat oil over medium-high heat. Cook chicken 5–6 min, using Ground Meat Separator to break up chunks.
Trim and discard the tough, woody ends of the asparagus spears. Slice spears into 2" pieces.
Add reserved seasoning mixture and asparagus to wok. Reduce heat to medium. Stir frequently, until sauce thickens and asparagus are tender crisp, 4–5 min.
Remove from heat. Add noodles to wok. Stir to combine, until noodles are well coated with sauce. Stir in spinach and cheese, until spinach is just wilted.
Divide between four bowls; add toppings, if desired.
Nutritional Information
Per serving: Calories 490, Fat 16 g (Saturated 6 g, Trans 0.2 g), Cholesterol 115 mg, Sodium 430 mg, Carbohydrate 49 g (Fibre 4 g, Sugars 4 g), Protein 35 g.
