Chicken & Asparagus

What a wonderful combination. You can even leave out the chicken and it would be a great dish.

CHICKEN & ASPARAGUS

(serves 6)

Ingredients:

*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

Directions:

~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.

~Mix well.

~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.

Vegetarian Variation:

~Omit chicken, or add bocca chicken strips.