Ingredients:
1 (16 ounce) package penne pasta
2 chicken breast cut into cubes
5 tablespoons olive oil, divided
Garlic powder to taste
1/2 cup chicken broth
1 clove garlic, thinly sliced
1/4 cup Parmesan cheese
1 bunch slender asparagus spears, trimmed, cut into 1 inch pieces
Salt and pepper to taste
Directions
In a large pot bring some salted water to a boil.
Add the pasta and cook until al dente according the package directions. Drain, and set aside.
Heat 3 tablespoons of olive oil in a large skillet over medium high heat. Stir in the chicken, and sprinkle with garlic powder, salt and pepper.
Cook until chicken is cooked through and browned, for about 5 minutes. Then remove chicken and place on paper towels.
Pour the chicken broth into the skillet. Then stir in the garlic, asparagus, and a pinch of garlic powder. Add salt, and pepper to taste.
Cover and steam for about 5 to 15 minutes until the asparagus is just tender. Then return the chicken to the skillet, and warm through.
Stir the chicken mixture into the pasta, and mix well. Let sit for about 5 minutes. Drizzle with 2 tablespoons olive oil and stir again.
Sprinkle with the Parmesan cheese and serve.
