Penne, chicken and asparagus with a lemon-butter sauce, sundried tomatoes and a walnut topping.
Recipe overview
Cook the pasta and asparagus, brown the seasoned chicken, then combine them. Reduce wine with garlic and shallot; add lemon juice and stock before finishing the sauce with butter. Toss together and add walnuts and cheese. The original recipe serves four.
This is a brief recipe guide. For full quantities and step-by-step instructions, read the original Hamilton Beach recipe.