Whole-Wheat Penne with Chicken and Asparagus

You know those times when you see a really great recipe, but you know it needs tweaking? Thats how I feel about some of Claire Robinsons 5 ingredient fix meals. Some are great, others need a little something extra. Like this one. I added a few more ingredients, changed up the technique, and dayummm was this good! Totally kosher. completely scrumptious, and super easy to make. Bon apetit!


  • 1 1/2 pounds Chicken or Turkey breast scaloppini cutlets
  • 1/4 cup olive oil
  • 1/4 cup balsamic vinegar
  • Coarse salt and freshly ground black pepper
  • 8 ounces whole wheat, whole-grain penne or mezze penne
  • 1/2 pound asparagus, cut into 1-inch pieces
  • 1 tsp sesame oil
  • ½ tsp coriander seeds, crushed
  • 1 large clove garlic, chopped
  • 1 tbsp country Dijon mustard (gray poupon company)


Mix all the ingredients beginning with the olive oil together in a bowl.  Add the chicken cutlets, coat in the marinade, and let marinate for 15 minutes. Line a baking sheet with foil and preheat the oven to 400F. Bake the chicken (with some marinade on it, don’t shake off the excess!) for about 20 minutes, until cooked. Remove from oven and allow to rest; cover with a piece of foil to keep warm.

Bring a large pot of water to a boil, over medium heat, and add a generous amount of salt. Boil the pasta according to the package instructions. Add the asparagus in the last 2 minutes of cooking time.

Remake the marinade in a large bowl, but this time grate the garlic and don’t add more coriander seed. Add the pasta and asparagus once cooked, without the water. Transfer chicken to a cutting board and chop into bite-sized pieces, without any oil or juice that remains on the sheet. Add to the pasta and toss to combine.

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