Asparagus and Chicken Penne Pasta
500g packet dry penne pasta.
2 tbsp olive oil.
350g skinless, boneless chicken breast meat, cut into bite-size pieces.
4 garlic cloves, minced.
350g asparagus, trimmed and cut.
1 tsp crushed red pepper flakes.
Salt and pepper to taste.
1/2 cup grated parmesan cheese.
Bring a large pot of lightly salted water to the boil. Cook the pasta in boiling water until al dente, 8 - 10 minutes. Drain the pasta and transfer to a large bowl.
Heat 1 tablespoon of the olive oil in a large frying pan over a medium heat. Saute the chicken until firm, lightly browned and cooked through. Remove the chicken from the pan and set aside.
Add the remaining tablespoon of olive oil to the pan and stir-fry the garlic, asparagus and red pepper flakes until asparagus is tender.
Stir in the chicken, and cook for 2 minutes to blend the flavours. Season with the salt and pepper.
Toss the pasta with the chicken and asparagus mixture then sprinkle with the parmesan cheese and serve.