A light but super-tasty pasta dish, with fresh asparagus cooked in broth with sauteed garlic and seasoned chicken.
Course: Main Course
1package dried penne pasta
5tablespoonsolive oil, divided
2skinless, boneless chicken breast halves - cut into cubes
salt and pepper to taste
garlic powder to taste
1/2cuplow-sodium chicken broth
1bunchslender asparagus spears, trimmed, cut on diagonal into 1-inch pieces
1clovegarlic, thinly sliced
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.
Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.