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Chicken and Asparagus Penne



Sent from our friend, Michele Beverage; adapted from Tasty

This recipe is also delicious with our Tuscan Herb Olive Oil, Garlic Olive Oil, or Basil Olive Oil. 


  • 1 lb Penne pasta
  • 2 T and 1/4 C of The Olive Bin's Milanese Gremolata Olive Oil
  • 4 cloves garlic, diced
  • 1 lb chicken breasts, cubed
  • 1/2 C chicken broth
  • 1 lb asparagus
  • 1 C grated Parmesan cheese
  • 2 C cherry or grape tomatoes
  • Salt, to taste
  • Pepper, to taste


  1. Boil Penne pasta and drain once cooked; set aside.
  2. In a large skillet, add 2 T of Milanese Gremolata Olive Oil. 
  3. Saute 2 cloves of garlic until brown, add cubed chicken, salt, and pepper. 
  4. Once cooked, remove chicken and add chicken broth to the same skillet. 
  5. Cut asparagus into thirds, add to the chicken broth, add salt and pepper to taste, and add the remaining 2 cloves of garlic. 
  6. Mix well, then cover skillet and let cook for 5 minutes. 
  7. Add chicken and penne to the mixture, and stir in remaining 1/4 C olive oil. 
  8. Add Parmesan cheese and cherry tomatoes, stir and serve warm!


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