Diva Tasting-Penne Pasta with Chicken and Asparagus


  • 1 (16 Ounce) Package Dried Penne Pasta
  • 5 Tablespoons Olive Oil, Divided
  • 3 Lg Skinless, Boneless Chicken Breast Halves – Cut Into Cubes
  • Salt And Pepper To Taste
  • 1 Teaspoon Garlic Powder To Taste
  • 1/2 Cup Chicken Broth
  • 1 Lg Lemon; Juice And Zest
  • 1 Bunch Asparagus Spears, Cut On Diagonal Into 1- Inch Pieces
  • 2 Cloves Garlic, Thinly Sliced
  • 1/2 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.



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