1. Fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 11 minutes; drain. 2. Place asparagus into a saucepan, add a little water, and place over medium heat; cover pan and let asparagus steam until bright green and tender, 3 to 4 minutes. Drain. 3. Heat olive oil with butter and lemon juice in a large saucepan over medium-low heat until butter melts; cook and stir shallot in hot oil and butter mixture until it just begins to soften, 1 to 2 minutes. Stir garlic into shallot mixture and cook until shallot and garlic are opaque, 3 more minutes. Stir asparagus and chicken into mixture; cook until heated through, about 5 minutes. 4. Toss pasta with chicken and vegetables to combine; mix tomato and basil into salad and serve warm. ---------------------------------------------------------------------------
Nutrition
Ingredients
