Penne with Chicken and Asparagus
Ingredients
16 ounce dried penne pasta, cooked according to package directions
5 tablespoons olive oil, divided
2 skinless, boneless chicken breast halves – cut into cubes
1/4 tsp. salt – or to taste
1/4 tsp. pepper – or to taste
1/4 tsp. garlic powder – or 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
Using a large skillet over medium-high heat, add olive oil. Add chicken, salt, pepper, and garlic powder. Cook 4-5 minutes per side or until chicken is done and browned. Remove from the skillet and set aside.
To the skillet, add the chicken broth, asparagus and sliced garlic. Cover and steam until the asparagus is just tender. Return chicken to the skillet, and warm through.
5-10 minutes before serving, stir 2 tbsp. olive oil and the chicken-asparagus mix into the pasta. Stir to coat. Sprinkle with Parmesan cheese.