PREP TIME        15 Min
COOK TIME     20 Min
READY IN     35 Min


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.

I really like asparagus and it's in season now, so it's a great summer vegetable. I usually grill or steam it, but this broiled version is nice too!

1 lb asparagus, trimmed
2 Tbs. olive oil
S&P

Heat oven broiler. On a baking sheet, toss asparagus with oil, S&P to coat. Arrange in a single layer and broil, shaking occasionally - about 6-8 minutes.

This works well with broccoli too, but I roast it at 400 instead.