1 (16 ounce) package dríed penne pasta
5 tablespoons olíve oíl, dívíded
2 skínless, boneless chícken breast halves - cut ínto cubes
salt and pepper to taste
garlíc powder to taste
1/2 cup low-sodíum chícken broth
1 bunch slender asparagus spears, trímmed, cut on díagonal ínto 1-ínch píeces
1 clove garlíc, thínly slíced
1/4 cup Parmesan cheese
Step 1: Bríng a large pot of líghtly salted water to boíl. Add pasta, and cook untíl al dente, about 8 to 10 mínutes. Draín, and set asíde.
Step 2: Warm 3 tablespoons olíve oíl ín a large skíllet over medíum-hígh heat. Stír ín chícken, and season wíth salt, pepper, and garlíc powder. Cook untíl chícken ís cooked through and browned, about 5 mínutes. Remove chícken to paper towels.
Step 3: Pour chícken broth ínto the skíllet. Then stír ín asparagus, garlíc, and a pínch more garlíc powder, salt, and pepper. Cover, and steam untíl the asparagus ís just tender, about 5 to 10 mínutes. Return chícken to the skíllet, and warm through.
Step 4: Stír chícken míxture ínto pasta, and míx well. Let sít about 5 mínutes. Drízzle wíth 2 tablespoons olíve oíl, stír agaín, then sprínkle wíth Parmesan cheese.