* 1 (16 ounce) package dried whole wheat penne pasta
* a good solid pour of olive oil (a few tablespoons)
* 2 pounds of skinless, boneless chicken meat (thigh) cut into bite-sized pieces
* pepper to taste
* 2 cups low-sodium chicken broth
* 2 bunches slender asparagus spears, trimmed, cut on diagonal into 1-inch pieces
* Fresh garlic to taste, pressed or thinly sliced (I used rather more than they originally recommended) or garlic powder if you don't have any fresh
* 1/3 cup grated Parmesan cheese
* Splash (no more than 1/2 cup) white wine
1. Bring a large pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.
2. Warm olive oil in a large skillet over medium-high heat. Stir in chicken, and season with salt, pepper, and garlic. Cook until chicken is cooked through and browned, about 5 minutes, stirring occasionally. Remove chicken to paper towels (for less fat) or another container (to retain juices).
3. Dump asparagus into skillet. Add chicken broth, wine, more pressed garlic, and pepper to taste. Ideally you can cover and steam until the asparagus is tender, but, failing that, keep all asparagus at least partially submerged, stirring occasionally so everything gets cooked. Return chicken to the skillet, and warm through.
4. Stir chicken mixture into pasta, and mix well. Let sit about 5 minutes. (If desired, dress with a little more olive oil; they say 2 tablespoons. I didn't.) Sprinkle with Parmesan cheese, or serve with cheese grated on the side (in case someone can't have cheese).
Rave reviews means we'll have it again, I think. This served 6 with one or two servings of leftovers. (The extra 2 were because raranax had some friends over for a game.)