Ah, asparagus! The high-fashion model of the veggie aisle – tall, slender, and adds a touch of elegance to this easy to make alfredo penne. The easiest way to trim off the woody end of asparagus is to simply snap it off by hand. When you gently bend the asparagus spear near the bottom end it will naturally snap where the woody part ends and the tender part begins.
Toppings (optional): Chili Flakes & Garlic Topper, chopped sundried tomatoes
For over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favourites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavour, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- Fill a Multipurpose Pot three-quarters full of water. Bring to a boil over high heat. Once water is boiling, add pasta and continue to boil until tender, about 10 min. Once cooked, drain noodles.
- In a bowl, whisk sauce mix with milk. Set aside.
- In Wok, heat oil over medium-high heat. Cook chicken 5–6 min, using Ground Meat Separator to break up chunks.
- Trim and discard the tough, woody ends of the asparagus spears. Slice spears into 2" pieces.
- Add reserved seasoning mixture and asparagus to wok. Reduce heat to medium. Stir frequently, until sauce thickens and asparagus are tender crisp, 4–5 min.
- Remove from heat. Add noodles to wok. Stir to combine, until noodles are well coated with sauce. Stir in spinach and cheese, until spinach is just wilted.
- Divide between four bowls; add toppings, if desired.
Elevate this dish—swap ground chicken with chicken breast pieces or shrimp.
This is a perfectly balanced plate.
Per serving: Calories 490, Fat 16 g (Saturated 6 g, Trans 0.2 g), Cholesterol 115 mg, Sodium 430 mg, Carbohydrate 49 g (Fibre 4 g, Sugars 4 g), Protein 35 g.
15 min
4 servings
$3.05/serving
Toppings (optional): Chili Flakes & Garlic Topper, chopped sundried tomatoes
15 min4 servings$3.05/servingFor over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favourites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavour, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- Fill a Multipurpose Pot three-quarters full of water. Bring to a boil over high heat. Once water is boiling, add pasta and continue to boil until tender, about 10 min. Once cooked, drain noodles.
- In a bowl, whisk sauce mix with milk. Set aside.
- In Wok, heat oil over medium-high heat. Cook chicken 5–6 min, using Ground Meat Separator to break up chunks.
- Trim and discard the tough, woody ends of the asparagus spears. Slice spears into 2" pieces.
- Add reserved seasoning mixture and asparagus to wok. Reduce heat to medium. Stir frequently, until sauce thickens and asparagus are tender crisp, 4–5 min.
- Remove from heat. Add noodles to wok. Stir to combine, until noodles are well coated with sauce. Stir in spinach and cheese, until spinach is just wilted.
- Divide between four bowls; add toppings, if desired.
Elevate this dish—swap ground chicken with chicken breast pieces or shrimp.
This is a perfectly balanced plate.
Per serving: Calories 490, Fat 16 g (Saturated 6 g, Trans 0.2 g), Cholesterol 115 mg, Sodium 430 mg, Carbohydrate 49 g (Fibre 4 g, Sugars 4 g), Protein 35 g.
