Makes: 8 8
This meal is always a great way to get your vegetables!
16 oz package penne pasta
2 T olive oil, divided
package penne pasta
olive oil, divided
boneless, skinless chicken breasts, cut into bite-sized chunks
crushed red pepper flakes
asparagus, trimmed and cut into 1-inch pieces
grated Parmesan cheese
cloves garlic, minced
1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente. Drain, and transfer to a large bowl.
2. Heat 1 tablespoon 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. Season with salt and pepper.
3. Toss pasta with chicken and asparagus mixture. Sprinkle with Parmesan cheese.