Ingredients

• 1 , 16 ounce
• 5 tablespoons olive oil , divided
• 2 skinless , boneless chicken breast halves - cut into cubes
• 0.25 teaspoons garlic powder , or more to taste
• salt and ground black pepper to taste
• 0.5 cups low-sodium chicken broth
• 1 bunch slender asparagus spears , trimmed, cut on diagonal into 1-inch pieces
• 1 clove garlic , thinly sliced
• 0.25 cups grated Parmesan cheese

Instructions

1. 1 Gather the ingredients.
2. 2 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
3. 3 While the pasta is cooking, heat 3 tablespoons oil in a large skillet over medium-high heat. Stir in chicken and season with 1/4 teaspoon garlic powder, salt, and pepper. Cook and stir until chicken is browned and the juices run clear, about 5 minutes.
4. 4 Transfer chicken to a paper towel-lined plate.
5. 5 Pour chicken broth into the skillet. Add asparagus, garlic, and another pinch of garlic powder. Season with salt and pepper. Cover and steam until asparagus is just tender, 5 to 10 minutes.
6. 6 Return chicken to the skillet and cook until heated through, 2 to 3 minutes.
7. 7 Transfer drained penne to a large bowl. Pour chicken mixture over top and mix until well combined. Let sit for about 5 minutes.
8. 8 Stir in remaining 2 tablespoons olive oil, then sprinkle with Parmesan cheese.

Nutrition per serving