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  • Tonia Voigt Maddaus

    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 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. 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. 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. 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.

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  • Nicki Willis

    Chicken Asparagus Pasta Loved this: Note to self add one more chicken breast and more asparagus for that much pasta.

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