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Asparagus, Chicken and Penne Pasta
by Jennifer Ferguson
serves: 8
  Toothsome Penne Pasta tossed with chicken breast meat pieces, crisp cooked asparagus, and Parmesan cheese.

This dish is slightly spicy. It has a unique and awesome taste
Ingredients:
  16 oz.   dry penne pasta
  2 Tbsp   olive oil, divided
  3/4 lb   skinless, boneless chicken breast meat - cut into bite-size pieces
  12 oz.   asparagus, trimmed and cut into 1 inch pieces
  4 cloves   garlic, minced
  1 tsp   crushed red pepper flakes
    salt and peper to taste
  1/2 cup   grated Parmesan cheese
Directions:
  1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until aldente. Drain and transfer to a large bowl.

2. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Saute chicken until firm and lightly browned; remove from pan. Add the remaining tablespoon of olive oil to the skillet. Cook and stir garlic, asparagus, and red pepper flakes in oil until asparagus is tender. Stir in chicken, and cook for 2 minutes to blend the flavors.

3.Toss pasta with chicken and asparagus mixture. Sprinkle with Parmesan cheese.