Asparagus, Chicken and Penne Pasta Recipe

1 (16 ounce) package dry penne pasta
2 tablespoons olive oil, divided (or more, to taste)
3/4 pound skinless, boneless chicken breast halves - cut into bite size pieces
1 teaspoon crushed red pepper
4 cloves garlic, minced
12 ounces asparagus, trimmed and cut into 1 inch pieces
1/2 cup grated Parmesan cheese
salt and pepper to taste

Bring a large pot of lightly salted water to a boil.
Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Heat 1 tablespoon olive oil in a skillet over medium heat and
cook chicken. When cooked all the way through and slightly
browned, remove from pan. Add the remaining tablespoon of
olive oil, crushed red pepper, garlic, and asparagus. Cook until
asparagus is tender.

Mix in chicken with the asparagus mixture and cook together for
2 minutes. Add this mixture to the cooked penne pasta and toss
with Parmesan cheese. Salt and paper to taste.

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