CHICKEN & ASPARAGUS
*1 (16 ounce) box of penne pasta, or pasta of your choice (gluten free if needed)
*3 tablespoons olive oil
*2 boneless, skinless chicken breast halves, cut into bite-size cubes
*1 teaspoon pepper
*1/2 teaspoon salt
*1 teaspoon garlic powder
*1/2 cup chicken stock
*1 bunch asparagus spears, trimmed, cut on a diagonal into 1-inch pieces
*1 cup mushrooms, sliced (optional)
*3 garlic cloves, thinly sliced
*4 tablespoon olive oil
*1 teaspoon dried oregano
*1/2 teaspoon dried basil
*1/2 cup freshly grated parmesan cheese
~Bring a large pot of lightly salted water to a boil.
~Add pasta, and cook until al dente, about 10-12 minutes.
~Drain & set aside.
~In a large skillet, warm up 3 tablespoon olive oil, over medium-high heat.
~Season chicken with salt, pepper, & garlic powder.
~Cook until chicken is cooked through.
~Remove chicken from stove.
~Put chicken stock in a small pot or steamer & steam asparagus, mushrooms & sliced garlic until asparagus tender, about 5-8 minutes.
~Add noodles, steamed asparagus & remaining chicken stock to chicken.
~In a small bowl, mix 4 tablespoons olive oil, oregano & basil.
~Toss seasoned olive oil to chicken & noodle mixture.
~Let sit for 5 minutes.
~Sprinkle with Parmesan cheese & serve.
~Omit chicken, or add bocca chicken strips.