Chicken and AsparagusOver Cooked Pasta

In this recipe fresh asparagus
is cooked in chicken broth with
sauteed garlic and seasoned
chicken served over Penne pasta.

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, cut in 1-inch pieces
1 clove garlic, peeled and thinly sliced
1/4 cup Parmesan cheese

Directions:
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.
Season chicken with salt, pepper, and garlic powder.
Warm 3 tablespoons olive oil in a
large skillet over medium-high heat.
Place chicken in skillet and cook turning, until
it's cooked through and browned, about 5 minutes.
Remove chicken to paper towels.
Pour chicken broth into the skillet.
Then stir in asparagus, garlic, and 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.
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.