• 1 (16 ounce) package dried penne pasta
  • 6 tbsp Glasses & Grapes Roasted Garlic Olive Oil, divided
  • 2 skinless, boneless chicken breast halves – cut into cubes
  • Salt and pepper to taste
  • 1/2 cup low-sodium chicken broth
  • 1 bunch slender asparagus spears, trimmed, cut on diagonal into 1-inch pieces
  • 1/4 cup Parmesan cheese


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.

Warm 3 tablespoons garlic olive oil in a large skillet over medium-high heat. Stir in chicken, and season with salt and pepper.Cook until chicken is cooked through and browned, about 5 minutes. Remove chicken to paper towels.

Pour chicken broth into the skillet. Stir in asparagus salt, and pepper. Cover, and steam until the asparagus is just tender, about 5 to 10 minutes. Return chicken to the skillet, and warm through.

Stir chicken mixture into pasta, and mix well. Let sit about 5 minutes. Drizzle with 3 tablespoons olive oil, stir again, then sprinkle with Parmesan cheese.

Serves 8.