Supper Tonight

Penne with Chicken and Asparagus

Prep Time: 15 Minutes
Cook Time: 20 Minutes Ready In: 35 Minutes
Yields: 8 servings

"A light but super-tasty pasta dish, with fresh asparagus cooked in broth with sauteed garlic and seasoned chicken."
INGREDIENTS:
1 (16 ounce) package dried penne pasta
5 tablespoons olive oil, divided
2 skinless, boneless chicken breast halves
- cut into cubes
salt and pepper to taste garlic powder to taste
1/2 cup low-sodium chicken broth
1 bunch slender asparagus spears,
trimmed, cut on diagonal into 1-inch
pieces

1 clove garlic, thinly sliced 1/4 cup Parmesan cheese

DIRECTIONS:
1. Bring a large pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.
2. Warm 3 tablespoons olive oil in a large skillet over medium-high heat. Stir in chicken, and season with salt, pepper, and garlic powder. Cook until chicken is cooked through and browned, about 5 minutes. Remove chicken to paper towels.
3. Pour chicken broth into the skillet. Then stir in asparagus, garlic, and a pinch more garlic powder, salt, and pepper. Cover, and steam until the asparagus is just tender, about 5 to 10 minutes. Return chicken to the skillet, and warm through.
4. Stir chicken mixture into pasta, and mix well. Let sit about 5 minutes. Drizzle with 2 tablespoons olive oil, stir again, then sprinkle with Parmesan cheese.