Warm Penne & Asparagus Salad

4
Servings
15m
Prep Time
30m
Cook Time
45m
Ready In

Recipe: #31614

March 12, 2019



"Adapted from taste of home for my tastes add spinach right before serving so it doesn't get soggy if you have leftovers"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (855.8 g)
  • Calories 1190.6
  • Total Fat - 63.6 g
  • Saturated Fat - 15 g
  • Cholesterol - 111.7 mg
  • Sodium - 3010.7 mg
  • Total Carbohydrate - 103.1 g
  • Dietary Fiber - 16.1 g
  • Sugars - 2 g
  • Protein - 55.3 g
  • Calcium - 313.6 mg
  • Iron - 7.5 mg
  • Vitamin C - 35.8 mg
  • Thiamin - 1.1 mg

Step 1

In 425 degree oven

Step 2

Put the asparagus ,garlic cloves, chicken breast in ziploc bag put oil in 2 tablespoons ,mash around

Step 3

Then put on cookie sheet

Step 4

Season

Step 5

Bake for 14 minutes stirring occasionally

Step 6

Make sure asparagus is crisp but done

Step 7

Make sure chicken is cooked you may need to take out the asparagus before chicken

Step 8

Last 5 minutes add cashews

Step 9

Meanwhile cook and drain pasta

Step 10

In blender

Step 11

Add vinegar and garlic and soy sauce

Step 12

Add sesame seeds and oil

Step 13

While blending, add oil slowly

Step 14

Toss dressing onto pasta

Step 15

Add nuts ,onions and chicken

Step 16

Toss

Step 17

Add spinach

Step 18

Toss

Step 19

Top with cheese

Tips & Variations


No special items needed.

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