Delicious pasta dish and a great change from the usual tomato sauce!

• 1 – 16oz pkg of pasta of your choice (I used Penne)
• 5 Tablespoons olive oil (divided 3 & 2)
• 1 pound skinless boneless chicken breast or tenderloins – cut into cubes
• 1/2 cup chicken broth
• 1 bunch asparagus spears, cut in 1-inch pieces
• Sliced Mushrooms (optional)
• 1 clove garlic – minced
• 1/4 Cup Parmesan cheese
• salt & pepper
• garlic powder

Cook pasta in pot of lightly salted water to al dente. (about 8 – 10 minutes). Drain and set aside.  While the pasta is cooking: Warm 3 Tablespoons olive oil in skillet over med-high heat. Stir in chicken and season with salt, pepper, and garlic powder to taste. Cook chicken about 5 minutes or until cooked through and lightly browned. Remove chicken to plate and keep warm.  Pour chicken broth into skillet. Stir in asparagus, mushrooms, minced garlic, salt & pepper. paper towels. Leave juices in pan. Cover and steam 5 to 10 minutes or until asparagus is tender.  Return chicken to skillet with asparagus and mix through.

Place pasta on large plate or pasta bowl.  Drizzle pasta with 2 Tablespoons olive oil. Pour chicken/asparagus mixture over pasta. Sprinkle with Parmesan Cheese.

Mangia!