Chicken Penne with Asparagus

8 oz of penne pasta (2 c)

2 T olive oil, divided

1 skinless, boneless, chicken breast, cut into cubes (or 1-2 c already cooked)

2 cloves garlic, minced

salt and pepper to taste

½ c chicken broth

1-2 bunch of asparagus

¼ c parmesan cheese 

Bring a large pot of water to boil. Add pasta, and cook until al dente. Drain and set aside.

Warm 1 tablespoons olive oil in a large skillet over medium-high heat. Stir in chicken and season
with salt and pepper. Cook until chicken is cooked through and brown. Remove chicken.

Pour chicken broth into the skillet. Then stir in asparagus, garlic and pepper. Cover and steam until
the asparagus is just tender. Return chicken to the skillet and warm through.

Stir chicken mixture into pasta and mix well. Drizzle with 1-2 T olive oil, stir, and sprinkle with Parmesan
cheese.

From Janeen