Penne with Chicken and Asparagus
A light but super-tasty pasta dish, with fresh asparagus cooked in broth with sauteed garlic and seasoned chicken.
|1 (16-ounce) package||dried penne pasta|
|5 tablespoons||olive oils, divided|
|2||skinless, boneless chicken breasts 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|
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.