This is a pasta dish with a decadent wine sauce that is sure to please even the pickiest of eaters! If you are not fond of asparagus, substitute with 1 cup mushrooms or just leave them out.

Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Heat corn oil in a skillet over medium heat. Cook and stir chicken and garlic until chicken is no longer pink in the center and juices run clear, 4 to 6 minutes. Transfer chicken to a plate.

    Advertisement
  • Pour wine in the same skillet and simmer, about 2 minutes.

  • Stir cream into simmering wine; reduce heat and simmer until large bubbles appear, 2 to 4 minutes.

  • Cook and stir chicken, tomatoes, salt, and black pepper into cream mixture until all ingredients are warmed, 2 minutes.

  • Bring a large pot of lightly salted water to a boil. Stir in pasta and asparagus; cook until pasta floats to the top, about 3 minutes. Drain.

  • Toss pasta and asparagus together with chicken and cream sauce. Top with Parmesan cheese.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

494 calories; 24 g total fat; 126 mg cholesterol; 431 mg sodium. 42 g carbohydrates; 25.4 g protein; Full Nutrition

Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/29/2012
Very easy and was surprisingly tasty. Made as directed except used canned diced tomatoes (drained) and didn't have linguini so used spaghetti instead. Never thought to add the asparagus with the pasta and cook together. Loved the way it cooked up because I like my asparagus crisp tender! Will definitely make again. Read More
(7)

Most helpful critical review

Rating: 2 stars
04/12/2012
My kids liked it but my husband hated it. It was on the bland side. Probaby add some more seasonings. Read More
(5)
9 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 3
  • 1 star values: 0
Rating: 4 stars
03/29/2012
Very easy and was surprisingly tasty. Made as directed except used canned diced tomatoes (drained) and didn't have linguini so used spaghetti instead. Never thought to add the asparagus with the pasta and cook together. Loved the way it cooked up because I like my asparagus crisp tender! Will definitely make again. Read More
(7)
Rating: 4 stars
03/29/2012
Very easy and was surprisingly tasty. Made as directed except used canned diced tomatoes (drained) and didn't have linguini so used spaghetti instead. Never thought to add the asparagus with the pasta and cook together. Loved the way it cooked up because I like my asparagus crisp tender! Will definitely make again. Read More
(7)
Rating: 2 stars
04/11/2012
My kids liked it but my husband hated it. It was on the bland side. Probaby add some more seasonings. Read More
(5)
Advertisement
Rating: 2 stars
04/12/2012
We didn't find this dish flavorful. My finace liked it...at least he said he did. I didn't think it had enough sauce even after I (reluctantly) poured an entire jar of Bertolli Alfredo over it and I used half the amount of pasta called for in the recipe. I made this per the recipe except used half and half and bow-tie pasta. Reading the ingredients the liquid ingredients total 1.5 cups for 8 servings so I shoulda known... Read More
(3)
Rating: 5 stars
06/20/2015
Yummmm!!! This is a keeper. I tweaked the order of some of the ingredients to bring out the best of flavor and it worked. Here are my notes. I sauteed the chicken in olive oil generously added pepper dash of salt. Saved off chicken. Added red wine (only because if prefer red wine white will produce a better color) and stirred up the ruins from the chicken added mushrooms. Sauteed a couple of minutes added the asparagus. Stir about 1 min add cream. More pepper dash of salt. Stir per directions. Add in tomatoes stir add back chicken. Just before serving I added the garlic (maximizes nutritional value and flavor) and fresh basil. I served over fresh spinach (I'm a gluten free girl) with a dusting of Parmesan. My husband went back for seconds and literally licked the bowl! Thank's for the yummy recipe! Read More
(2)
Rating: 4 stars
04/11/2012
Nicely flavorful. I used half and half instead of cream probably not the best strategy since it separated but it still tasted great. Read More
(1)
Advertisement
Rating: 4 stars
01/29/2013
I used the submitter's suggestion of using mushrooms only because of the cost of asparagus at this time of year. I made half a recipe using capellini (desired by my hubby). I sauteed the mushrooms in butter before adding them to the sauce and I probably would have done the same thing had I used the asparagus. My one suggestion would be to double the sauce because keeping everything in proportion there just wasn't enough sauce. However that being said this was a very good meal. I will admit to one other digression (sorry to those recipe purists who stick to the total recipe as written)----I used leftover chicken from another recipe but I did sautee it in butter and olive oil with the garlic very similarly to the recipe requirements. Read More
Rating: 2 stars
10/02/2013
Just okay. Tasty but nothing special. Read More
Rating: 3 stars
12/09/2018
I agree with others who have said this is a bit bland and that there wasn't enough sauce. I made half again as much sauce which helped. I added Italian seasoning throughout as I was cooking but could have added more. I'm the only one in the family who likes mushrooms so I couldn't add that but I think that might be a key ingredient to boost some flavor. Read More