1 (16oz) package of Penne pasta
1 ½ tbsp extra virgin olive oil
1 ¼ tsp minced garlic
1 ½ red bell pepper, chopped
2 bunches of asparagus, trimmed and cut into 1" pieces
1 ½ cup chicken broth
½ cup chopped fresh basil
salt to taste
¾ tsp black pepper
½ cup butter
1 ¼lb grilled chicken breast strips
2 cup freshly grated Parmesan cheese
Cook the pasta according to the package directions for al dente. Drain.
Heat the olive oil in a large pot over medium heat. Stir in the garlic, red pepper and the asparagus. Cook for 5 minutes, stirring often.
Pour the chicken broth and bring to a boil over medium high heat. Simmer until the vegetables are tender.
Add the basil, salt, pepper, butter and chicken. Cook and stir for a few minutes until the chicken is heated through.
Stir in the pasta and then fold in the Parmesan cheese. Serve.