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 and serve.